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Chocolate Creme Brulee

5

331 min

Chocolate Creme Brulee

Chocolate Creme Brulee Photo 1

Time

331 min

Serving

8 persons

Calories

619

Rating

5.00★ (4)

Cuisine

Author: Victoria Buriak
A great take on classic creme brulee, with just the right amount of chocolate.

Ingredients

  • heavy whipping cream: 4 cups
  • vanilla bean, split in half lengthwise: 1 piece
  • salt: 0.25 tsp
  • egg yolks: 8 piece
  • white sugar: 0.75 cup
  • white sugar: 2 Tbsp
  • cocoa powder: 0.5 cup
  • brown sugar: 0.5 cup (divided)

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Stages of cooking

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  1. Preheat oven to 300 degrees F (150 degrees C).
    Chocolate Creme Brulee Photo 2
  2. Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
    Chocolate Creme Brulee Photo 3
  3. Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
    Chocolate Creme Brulee Photo 4
  4. Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
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  5. Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
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  6. Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
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  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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  8. Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
    Chocolate Creme Brulee Photo 9
  9. Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
    Chocolate Creme Brulee Photo 10

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