Valrhona Chocolate Creme Brulee Recipe

Preparation Steps

1. 1

   Melt the Chocolate

   In a heatproof bowl, melt the Valrhona dark chocolate over a double boiler until smooth. Remove from heat and let cool slightly.

2. 2

   Prepare the Cream Mixture

   In a saucepan, combine heavy cream, buttermilk, vanilla extract, and a pinch of sea salt. Heat over medium heat until just simmering, then remove from heat.

3. 3

   Whisk Egg Yolks and Sugar

   In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy.

4. 4

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Stir in the melted chocolate until well combined.

5. 5

   Bake the Custard

   Preheat the oven to 160°C (320°F). Pour the chocolate custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight.

7. 7

   Caramelize the Topping

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

8. 8

   Serve

   Serve immediately after caramelizing with a drizzle of Chambord framboise as a garnish.