Chocolate Crème Brulee

Products Used
Chocolate Crème Brulee Imperial




    1. Preheat oven to 330°F.
    2. Bring milk, cream, half of brown sugar, and salt to a boil. Remove from heat.
    3. Chop chocolate into small chunks and whisk into heated mixture. Once whisked smooth add vanilla. Set aside.
    4. In a bowl whisk egg yolks until smooth. Add brown sugar and very quickly and thoroughly whisk together until very well blended. Gradually whisk in a cup (240g) of cream/chocolate mixture.
    5. Combine yolk mixture with remaining cream/chocolate mixture.
    6. Place 8 shallow ramekins in a roasting pan. Filling ramekins is best done in the oven as walking with prefilled ramekins results in spilling cream over the edges.
    7. Open the oven door and place pan on the oven rack. Fill ramekins 1/8 inch away from edge. It is important that they are all filled with the same amount.
    8. Pour hot water in roasting pan until it comes up halfway of ramekin sides.
    9. Close oven and bake until center no longer tremble (is set), about 40-50 minutes. Time will vary depending on the thickness and size of ramekins.
    10. Place in refrigerator for several hours or overnight.
    11. Before serving sprinkle with about 1 tablespoon (14g) of granulated sugar. Hold a blow torch about 4 inches away from the cream to caramelize (brûlée) the surface.
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