Chocolate Crème Brûlée
Chocolate Crème Brûlée may be one of the easiest recipes you will ever make; it is also one of the most special. That is why it is perfect for Sunday Supper’s Mother’s Day celebration.
Do you have great memories of days in the kitchen with your mom? Are you the mom who is giving your children these future memories?
Growing up, my mom did not spend a great deal of time in the kitchen. When she entertained, the meals were delicious, but the day to day cooking and baking were a tad challenging. It’s really ironic because Mom is now a wonderful baker and loves baking from Desserts Required. Now, that is love!
Chocolate Crème Brûlée is a tribute to my mom because I know she will be making this recipe down the road. Crème Brûlée is also known as burnt cream. The delicious creamy bottom is a mixture of chocolate that is melted into simmered whipped cream and ½ and ½ and then blended into egg yolks, sugar and vanilla.
Chocolate Crème Brûlée is baked in the oven, refrigerated until very cold and then that incredible burnt part comes into play. Sugar is, literally, burnt onto the top with either a small blowtorch or by broiling in the oven.
The key to perfect Chocolate Crème Brûlée is allowing them to get nice and cold again in the refrigerator after the tops are caramelized.
I wish for my mom a very special Mother’s Day and so look forward to the next time she and I can bake together. In the meantime, Mom, I hope you enjoy making a batch of decadent Chocolate Crème Brûlée. I love you and think you are very special!
|Chocolate Crème Brûlée|| |
- 2 cups heavy whipping cream
- 1 cup ½ and ½
- 6 ounces semisweet chocolate, chopped
- 6 egg yolks
- ⅓ cup plus 8 tablespoons sugar, divided
- ½ teaspoon vanilla extract
- For the Chocolate Crème Brûlée:
- Preheat the oven to 300°.
- Bring the whipping cream and ½ and ½ to a simmer in a medium saucepan. Add the chocolate and gently stir until the chocolate melts. Remove from the heat and let stand for 10 minutes.
- Whisk together the egg yolks and ⅓ cup sugar. Add the chocolate mixture, constantly whisking so the yolks do not cook. Lastly, add the vanilla.
- Strain the mixture into a large glass measuring cup. Pour the chocolate creme between 8 ramekin cups. Place the cups into a pan that is large enough to hold all of the ramekins. Pour hot water into the pan so that it is halfway up the sides of the ramekins.
- Bake at 300° for 40 minutes. Remove from the oven and cool the ramekins on a rack. Refrigerate for several hours or overnight.
- Once set, sprinkle 1 tablespoon of sugar over the top of each ramekin. Place the ramekins on a baking sheet and broil in the oven for 5-7 minutes until the tops are beautifully caramelized. Be sure to watch very carefully and rotate the pan in the oven if the tops are not caramelizing evenly. Another option is to use a blowtorch to caramelize the sugar.
- Refrigerate for at least two hours before serving.
- Betsy's tidbits:
- Ramekin sizes vary. Custard cups may be used instead of ramekins.
Be sure to check out the other wonderful Sunday Supper Mother’s Day recipes. Many thanks to Liz Berg from That Skinny Chick Can Bake for hosting this very special #Sunday Supper. I love the picture of Liz’s mom that is on her page.
Mother’s Day Breakfast:
- Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
- Chai Berry Muffins from Hezzi-D’s Books and Cooks
- Chocolate Almond Prune Bread from What Smells So Good?
- Greek Breakfast Strata from Curious Cuisiniere
- Maple Almond Butter from girlichef
- Orange Julius from Neighborfood
- Rum Rolls from Daily Dish Recipes
- Slow Cooker Eggs with an Asian Accent from NinjaBaking.com
Mother’s Day Appetizers, Soups and Salads:
- Asparagus and Prosciutto Crostini from Hip Foodie Mom
- Carrot Ginger Soup from Confessions of a Culinary Diva
- Chilled Spring Pea Soup from An Appealing Plan
- I Love You Mom Melon Salad from Hot Momma’s Kitchen Chaos
- Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
- Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
- Vegetable Shu Mai from My Healthy Eating Habits
Mother’s Day Main Dishes:
- Betty’s Salad from Jelly Toast
- Brussels Sprouts Kofta from Soni’s Food
- Cajun Shrimp Eggplant Casserole from Food Lust People Love
- Crepes Lorraine from Noshing With The Nolands
- Greek Chicken Pizza from Casa de Crews
- Ham and Spinach Quiche from Try Anything Once Culinary
- Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
- Mac & Cheese Dressed Up for Mother’s Day from Cooking Chat
- Mini Pot Pies from Jane’s Adventures in Cooking
- Paprika Shrimp from Nosh My Way
- Spears in a Blanket from The Not So Cheesy Kitchen
Mother’s Day Desserts:
- Banana Cream Pie from Take A Bite Out of Boca
- Black-Eyed Susan from Cindy’s Recipes and Writings
- Cannoncini alla Crema from Manu’s Menu
- Chocolate Babka from Run DMT
- Chocolate Caramel Tart from That Skinny Chick Can Bake
- Chocolate Creme Brûlée from Desserts Required
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Gluten Free Lemon Curd Pie from Gluten Free Crumbley
- Lemon Cookies from Peanut Butter and Peppers
- Limoncello Lemon Pound Cake from Killer Bunnies, Inc
- Mom’s Glazed Blueberry Tarts from The Wimpy Vegetarian
- Mom’s Coconut Macaroons from MealDiva
- Mango Sorbet from Pescetarian Journal
- PB&J Macaron from A Kitchen Hoor’s Adventures
- Peach Cobbler from Cookin’ Mimi
- Pina Colada Cake from The Foodie Army Wife
- Pineapple Empanadas from La Cocina de Leslie
- Scotch Tea Cookies from Shockingly Delicious
- Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
- White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots
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