Crema Bruciata Recipe

Melt Chocolate

In a heatproof bowl, combine the chopped dark chocolate and 250ml of heavy cream. Place the bowl over a saucepan of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

Heat Milk

In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.

Mix Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Combine Mixtures

Gradually pour the hot milk into the egg yolk mixture, whisking continuously to temper the eggs. Once combined, pour the mixture back into the saucepan.

Thicken Custard

Cook the custard over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 10-15 minutes). Do not let it boil.

Add Flavors

Remove from heat, then stir in the melted chocolate mixture, Grand Marnier, and vanilla extract. Mix until fully combined.

Cool and Refrigerate

Pour the custard into individual ramekins and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.