Chocolate Creme Brulee
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
42
Sourness
49
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Heavy Whipping Cream1 tsp
Salt2 tbsps
White Sugar1 cup
Cocoa Powder1 cup
Brown Sugar (divided)Directions:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat
3
Heat until surface of cream begins to shimmer, about 5 minutes
4
Remove from heat and take out vanilla bean
5
Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended
6
Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth
7
Strain custard into a large glass measuring cup
8
Arrange eight 6-ounce ramekins in a roasting pan
9
Pour custard into ramekins
10
Pour enough warm water into the pan to come halfway up the sides of the ramekins
11
Cover pan loosely with aluminum foil
12
Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour
13
Remove from oven and let cool to room temperature, about 1 hour
14
Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours
15
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
16
Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel
17
Arrange ramekins on a baking sheet
18
Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges
19
Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes
20
Cool briefly, about 5 minutes, before serving