Chocolate Creme Brulee
That's where I'm at with chocolate creme brulee. Cool, creamy chocolate with a thin layer of crisp sugar crust. Gently crack the surface and spoon cool rich mousse with a hint of crunch into your mouth and this is when you will realize you have entered dessert heaven, and nothing else will ever compare again.
My sister made this once when she came over for dinner and I've never gotten over it. I had to learn how to make it so I could have it whenever I wanted. It's surprisingly easy to make, but you need ramekins, which can be found at a housewares store. A pastry torch is ideal for the sugar at the top, but your oven on broil works too.
Chocolate Creme Brulee for 4
Preheat the oven to 325F
In a large bowl, beat egg yolks and sugar together. Melt the dark chocolate in the microwave or in a saucepan. Add a little bit of water when you are melting it so it doesn't burn. Whip the chocolate in with the eggs and sugar, then add the milk and cream, blending well.
Place 4 empty ramekin dishes into a large cake pan, then fill them up with mixture. Add boiling water to the cake pan so that the ramekins are in a couple of inches of boiling water (half-way is good). Place in the oven.
Bake at 325F for 35 minutes, then set on the counter to cool. When the ramekins are completely cool, put them in the fridge for about 2 hours.
When you are ready to serve, evenly cover the top of each desert with a layer of white sugar (about a Tablespoon).
Take your pastry torch and gently heat the sugar on top so it all melts together (it's ok if it burns a little bit.) It will instantly become hard. The more sugar you add, the thicker the sugary crust and the more satisfying the crack when you break it.
Serve immediately.
I recommend you have pre-printed copies of the recipe on hand as everyone will want one!
Enjoy, but try to resist eating this every weekend!
Article and Pictures by Ali de Bold
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8 Comments
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 | I can't even begin to explain how much I want to eat this :( ..maybe someday when I'm not a fattie trying to lose weight I can make it and eat it .. sigh |
 | cathy3087 - yes you can put your oven on broil (as high as it can go) and then pop them in for about a minute (or less). Keep a very close eye on it though because the goal is to only melt the sugary top so it becomes crunchy. You don't want it to burn or overheat the creme. |
 | This looks so amazing! I want to try this but I don't have a pastry torch, does anyone know if there's an alternative way to make creme brulee without the torch? |
 | This sounds simply delish! I definitely plan on trying it out this weekend :o) |
| Seriously you guys it is the most amazing dessert I've ever tried. I dream about this stuff. Once I wanted it so bad I made it at 11pm and waited until it was cool to eat it at 1am. It's just that good. |
 | Ohhh definitely will be making this for my next get together with the girls!!! |
 | OMG this made me salivate! So going to try this! |
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