Chocolate Crème Brûlée
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 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
  1. For the Chocolate Crème Brûlée:
  2. Preheat the oven to 300°.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 300° for 40 minutes. Remove from the oven and cool the ramekins on a rack. Refrigerate for several hours or overnight.
  7. 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.
  8. Refrigerate for at least two hours before serving.
  9. Betsy's tidbits:
  10. Ramekin sizes vary. Custard cups may be used instead of ramekins.
Recipe by Desserts Required at