Chocolate Crème Brulee Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Position an oven rack in the middle. Arrange six 6-oz ramekins in a large baking dish or roasting pan.

Heat cream and milk

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium until steam appears and small bubbles form at the edge (do not boil), about 5–7 minutes.

Melt chocolate

Remove the cream from heat and immediately add the chopped bittersweet chocolate. Let sit 1 minute, then whisk until fully smooth and glossy. If needed, return briefly to very low heat while stirring to melt completely. Stir in vanilla and a pinch of fine sea salt.

Temper yolks

In a medium bowl, whisk the egg yolks with the 3/4 cup granulated sugar until slightly pale and smooth, about 1–2 minutes. Slowly pour about 1/3 of the warm chocolate cream mixture into the yolks in a thin stream, whisking constantly to temper and avoid scrambling.

Combine and strain

Pour the tempered yolk mixture back into the saucepan with the remaining chocolate cream and whisk until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits for an ultra-smooth texture.

Fill ramekins and water bath

Divide the custard evenly among the six ramekins (about 4.5–5 oz custard per 6-oz ramekin). Place the filled ramekins in the baking dish. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins to create a bain-marie.

Bake

Carefully transfer the baking dish to the oven. Bake until the edges are set but the centers still wobble slightly when jostled, about 30–40 minutes (time will vary by oven). Start checking at 25 minutes.

Cool and chill

Remove the ramekins from the water bath using tongs or oven mitts and set on a wire rack. Let cool to room temperature for 30–45 minutes, then cover with plastic wrap and refrigerate at least 4 hours or up to 48 hours to fully set and chill.

Make quick caramel (optional)

For a deeper caramel flavor rather than just sprinkling sugar, make a small caramel: in a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbs water. Stir gently to combine and cook over medium heat without stirring until the sugar dissolves and color turns deep amber, about 6–8 minutes. Swirl pan as needed. Remove from heat and stir in 1 tsp unsalted butter for sheen and flavor. Let cool slightly until thick but still pourable.

Top with sugar

If using caramel: spoon about 1 tsp of the cooled caramel over the chilled custard surface and spread thinly to an even layer. If not using caramel: evenly sprinkle about 1 tbsp (per ramekin) of granulated sugar across each custard surface so it forms a thin, even layer.

Caramelize sugar

Using a kitchen torch, hold the flame 2–3 inches from the surface and move in a steady circular motion until the sugar melts, bubbles, and forms an even golden-brown to deep amber crust (30–60 seconds). If you don't have a torch, place ramekins under a preheated broiler on the top rack about 3–4 inches from the broiler element and broil briefly, watching constantly; rotate as needed until sugar caramelizes, 1–3 minutes. Let the caramelized tops cool and harden for 5 minutes.

Finish with salt

Lightly scatter flaky sea salt over each caramelized top — about an eighth to a quarter teaspoon per ramekin, to taste — for a bright salt contrast.

Serve

Allow the brûlée to rest 2–3 minutes so the sugar fully hardens, then serve. The contrast of cold, creamy chocolate custard and warm crackling caramel with a pinch of sea salt is the intended profile.