Chocolate Crème Brûlée
Prep time: 
Cook time: 
Total time: 
Serves: 6 regular/12 mini
Tools needed: measuring cup, measuring spoons, whisk, sauce pot, aluminum foil, bowl, sheet try, ladle, eight 4oz ramekins
  • 1-quart heavy cream
  • 1 vanilla bean, cut in half
  • 1 cup sugar
  • 6 egg yolks
  • 4 ounces of semisweet chocolate, coarsely chopped
  1. Preheat oven to 325°.
  2. Bring cream, vanilla or vanilla bean to a boil in a medium saucepan. Remove the cream/vanilla mixture from the heat, cover with aluminum foil, & let seep for 20 minutes.
  3. Place the chopped chocolate into a microwave-safe bowl. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted.
  4. In a bowl, mix together ½ cup sugar & egg yolks. Blend together until the mixture lightens in color. Add the cream a little at a time while constantly mixing with a whisk. Add in melted chocolate until completely incorporated.
  5. Place ramekins on a sheet tray. Ladle the cream mixture into ramekins. Place the pan in the oven on a rack. Pour enough water in the sheet pan to come a little over halfway up the side of the ramekins. Bake Crème Brûlée for 45 minutes until just set. The center of the Crème Brûlée should still be a tad bit jiggly.
  6. Take ramekins out of the water bath & refrigerate overnight.
  7. To brûlée, remove the ramekins from the refrigerator & let sit out for 15 minutes. Place one Tablespoon of sugar over the top of the ramekin. Shake the sugar to get it spread evenly. If there is too much sugar, feel free to pour some out. Using a torch, melt the sugar until slightly brown to get a crispy top layer.
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