Perfect Chocolate Crème Brûlée
- PREP 50min
- COOK 40min
- TOTAL 1hrs 30min
This is the ultimate chocolate dessert! You can make it up to 3 days ahead, making this perfect for entertaining. To achieve that crisp caramelized top, you’ll need a culinary torch or use our tips for caramelizing under the broiler, as outlined in the tips below.
You Will Need
2 cups heavy cream (470ml)
½ cup sugar, plus more for serving, divided (100g)
⅛ teaspoon fine sea salt
4 large egg yolks
3 ounces bittersweet chocolate, chopped into small pieces, about ½ cup (85g)
2 teaspoons vanilla extract
Directions
1Prep: Preheat the oven to 300°F (150°C). Set six 5- to 6-ounce ramekins in a large roasting pan or baking dish. Fill a kettle or saucepan with water and bring it to a boil for the water bath later.
2Heat the cream: In a medium saucepan over medium-high heat, combine the cream, half of the sugar (¼ cup), and the salt. Bring just to a simmer, stirring occasionally. Remove from heat.
3Melt the chocolate: Add the chopped chocolate to a microwave-safe bowl, reserving about 1 tablespoon. Microwave in 20-second bursts, stirring after each, until mostly melted. Stir in the reserved chocolate until smooth.
4Whisk the yolks and sugar: In a large bowl, whisk the egg yolks with the remaining ¼ cup sugar until well combined.
5Temper the eggs: While whisking the yolks, slowly stream in about half of the hot cream. Once combined, switch to whisking the cream left in the saucepan, and slowly pour the tempered mixture back into the pan.
6Combine with chocolate: Pour the warm custard into the melted chocolate and whisk until smooth. Stir in the vanilla. Strain through a fine-mesh sieve to remove any lumps.
7Set up the water bath: Place the roasting pan with ramekins in the oven. Pour the hot water into the pan so it comes halfway up the sides of the ramekins.
8Bake: Ladle the custard into the ramekins, filling about ¾ full. Bake 25 to 30 minutes, until the centers are just set but still have a slight wobble.
9Chill: Carefully remove the ramekins from the water bath and wipe dry. Refrigerate for at least 2 hours or up to 3 days.
10Serve: Remove the ramekins from the refrigerator at least 30 minutes before serving. Just before serving, sprinkle a thin, even layer of sugar (about 1 tablespoon per ramekin) over the top. Use a culinary torch to melt and caramelize the sugar. Let the topping cool for a minute or two so it hardens before serving.
Adam and Joanne's Tips
- Make ahead and storing: You can make the crème brûlée ahead and refrigerate it (without the sugar topping) for up to 3 days. Cover each ramekin with plastic wrap to keep it from picking up any fridge smells. When you’re ready to serve, remove the ramekins from the refrigerator at least 30 minutes beforehand, then sprinkle the sugar on top and caramelize.
- No Microwave method for melting chocolate: Place the chopped chocolate and ⅔ cup of the cream in a heatproof bowl (glass or metal). Set the bowl over a saucepan with 1 to 2 inches of barely simmering water. Make sure the bottom of the bowl does not touch the water. Let the chocolate melt slowly, stirring occasionally, about 5 to 6 minutes. Remove from the heat and stir until smooth and glossy.
- No culinary torch: Preheat the broiler. Sprinkle each chilled custard with about 1 tablespoon of sugar and place the ramekins on a sheet pan. Broil for 2 to 3 minutes, just until the sugar melts and caramelizes. Watch very closely. Remove from the oven and let the sugar cool and harden before serving.
- Recipe inspired by Mastering the Art and Craft of Baking and Pastry from The Culinary Institute of America.
- The nutrition facts provided are estimates.