Dark Belgian Chocolate Crème Brulée Recipe

Time2h 30m

Serves6

Make Dark Belgian Chocolate Crème Brulée Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Cream and Milk
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture begins to steam, but do not let it boil.
2
Melt the Chocolate
Add the chopped dark Belgian chocolate to the warm cream mixture. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is light and creamy.
4
Combine Mixtures
Slowly pour the warm chocolate cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a large measuring cup to remove any lumps or curdled bits.

6
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish. Carefully fill each ramekin with the chocolate custard mixture, leaving some space at the top.
7
Create a Water Bath
Pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up the sides of the ramekins.
8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
9
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

10
Prepare the Topping
When ready to serve, sprinkle about 1/2 tablespoon of granulated sugar evenly over the surface of each chilled crème brulée.
11
Caramelize Sugar
Using a kitchen torch, carefully melt the sugar until it's golden brown and bubbly. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
12
Serve
Allow the caramelized sugar to cool for a minute until hard. Serve immediately and enjoy your Dark Belgian Chocolate Crème Brulée!