Chocolate Crème Brulee (gf) Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Arrange six 6-oz ramekins in a deep roasting pan or baking dish large enough to hold them with room around each.

Heat cream and milk

In a medium saucepan over medium heat, combine the heavy cream and whole milk. Heat until just simmering (small bubbles at the edge), stirring occasionally to prevent scorching. Do not boil.

Melt chocolate

Remove the cream mixture from heat and immediately add the chopped bittersweet chocolate. Let sit 1 minute, then whisk gently until smooth and fully incorporated. Stir in the vanilla extract and a pinch of fine sea salt. Allow the mixture to cool for 5 minutes.

Whisk eggs and sugar

In a medium bowl, whisk the 6 egg yolks with 1/2 cup granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper eggs

Slowly pour about one-third of the warm chocolate cream into the yolk mixture while whisking constantly to temper the yolks. Continue adding the rest of the cream in a slow steady stream while whisking until fully combined and smooth.

Strain custard

Pass the custard through a fine-mesh strainer set over a large measuring cup or bowl to remove any coagulated bits and ensure a silky texture.

Fill ramekins

Divide the custard evenly among the six ramekins (about 5–6 oz custard per ramekin), leaving a small gap at the top to allow for bubbling during baking.

Prepare water bath

Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins, taking care not to splash water into the custard.

Bake

Bake in the preheated 325°F oven until the custards are set at the edges but still slightly wobbly in the center, 30–40 minutes depending on oven and ramekin size. Start checking at 25 minutes to avoid overcooking.

Cool and chill

Using tongs or oven mitts, carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

Add caramel

When ready to serve, remove the chilled custards from the refrigerator. Spoon about 1 tablespoon of prepared caramel sauce over the center of each custard and gently spread it slightly, leaving a thin layer that will sit beneath the sugar crust.

Sprinkle sugar

Evenly sprinkle 1 tablespoon granulated sugar over the surface of each custard, rotating to distribute so each has a fine, even layer.

Caramelize sugar

Using a kitchen torch, melt and caramelize the sugar by holding the flame 2–3 inches from the surface and moving it in a steady circular motion until the sugar bubbles and turns a deep amber color, about 1–2 minutes. If you do not have a torch, place the ramekins under a very hot broiler 3–4 inches from the heat for 2–4 minutes, watching closely to avoid burning. Let the caramelized sugar cool and harden for 1–2 minutes.

Finish with sea salt

Lightly sprinkle a small pinch (about 1/8 tsp) of sea salt flakes onto the hardened caramel top of each crème brûlée to enhance the chocolate and caramel flavors.

Serve

Serve immediately so you get the contrast of crisp caramel top and creamy chocolate custard beneath.