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)
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C).
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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.
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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.
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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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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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Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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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.
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Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.