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Chocolate creme brulee
Chocolate creme brulee
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in decadent dark chocolate custard with a sweet toffee crunch topping. A delicious twist on a classic French dessert.
Ingredients:
  • 500ml (2 cups) pouring cream
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 vanilla bean (see note), split lengthways, seeds separated
  • 150g dark chocolate, coarsely chopped
  • 5 egg yolks
  • 100g (1/2 cup) caster sugar
Instructions:
  • 1. Preheat oven to 160°C. 2. Combine cream and half of the brown sugar in a saucepan over medium-low heat. Stir in vanilla bean and seeds. 3. Cook and stir for 3 minutes until it simmers. 4. Remove from heat, add chocolate, and let it sit for 5 minutes to melt. 5. Whisk mixture until smooth.
  • Combine the leftover brown sugar and egg yolks in a big bowl, whisking until just mixed. Pour the chocolate mixture into the egg mixture, then strain through a fine sieve into a large heatproof jug.
  • - Place a tea towel in the base of a roasting pan, ensuring it fits well. - Arrange six 185ml (3/4-cup) ovenproof ramekins in the pan. - Divide the chocolate mixture among the ramekins. - Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. - Bake for 25 minutes or until almost set. - Remove the ramekins from the pan and let them cool for 2 hours. - Cover the custards with plastic wrap and refrigerate overnight.
  • Preheat the grill on high until hot. Evenly sprinkle caster sugar over the custards. Grill for 2 minutes until the sugar melts and caramelizes. Chill in the fridge for 20 minutes for the caramel to set. Serve and enjoy.

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