Chocolate Bottom Crème Brûlée Recipe

Time2h

Serves4

Make Chocolate Bottom Crème Brûlée Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and 200 ml of heavy cream. Place the bowl over a pot of simmering water to melt the chocolate gently, stirring occasionally until smooth.
2
Add Sugar and Vanilla
Once melted, remove the bowl from heat and whisk in 50 g of granulated sugar and 1 tsp of vanilla extract until fully combined.
3
Set the Chocolate Base
Pour the chocolate mixture evenly into the bottom of individual ramekins and refrigerate for at least 30 minutes to set.

4
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 4 egg yolks and 100 g of granulated sugar until the mixture is pale and slightly thickened.
5
Heat Cream
In a saucepan, heat 300 ml of heavy cream and 1 tsp of vanilla extract over medium heat until just boiling. Remove from heat.
6
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
7
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth custard.
8
Fill the Ramekins
Carefully pour the custard mixture over the set chocolate base in the ramekins, filling them up to the rim.
9
Bake
Place the filled ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 150°C (300°F) for 30-35 minutes, or until the custard is just set but still jiggly in the center.
10
Cool and Chill
Remove the ramekins from the water bath, let them cool to room temperature, and then refrigerate for at least 2 hours or overnight.

11
Caramelize the Sugar
Before serving, sprinkle 1 tbsp of brown sugar evenly over each chilled custard. Using a kitchen torch, caramelize the sugar until it is melted and forms a crispy layer. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
12
Serve
Allow the sugar topping to cool and harden for a minute before serving. Enjoy your Chocolate Bottom Crème Brûlée!