Chocolate Crème Brûlée

Short Description

A luxuriously rich chocolate custard brightened with a hint of espresso, topped with a crisp caramelized sugar crust—elegant dessert that’s perfect for any special occasion.

Why You’ll Love This Recipe

• Silky, decadent chocolate flavor balanced by espresso and Kahlua
• Crisp brûléed sugar top contrasts smooth custard underneath
• Easily made ahead and individual portions make elegant presentation
• Fancy restaurant-style dessert you can execute at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 7 large egg yolks
• ½ cup (99 g) granulated sugar
• 3¼ cups (738 ml) heavy whipping cream
• 8 oz semi‑sweet chocolate, finely chopped
• 1½ tsp espresso powder
• ⅓ cup (76 ml) Kahlua liqueur
• 2 tsp pure vanilla extract
• ⅛ tsp fine sea salt
• ¼ cup superfine caster sugar
• Fresh raspberries (optional, for serving)
• Fresh whipped cream (optional, for serving)
• Mint sprigs (optional, for serving)

Directions

1. Preheat oven to 300 °F (150 °C). Arrange six 8‑oz ramekins in a flat-bottomed roasting pan with space around each.
2. In a large heatproof bowl, whisk together the egg yolks and granulated sugar until just combined.
3. Bring a kettle or pot of water to boil (for the future water bath).
4. In a heavy-bottomed saucepan over medium heat, warm the heavy cream just until small bubbles thicken around the edges—do not boil. Remove from heat immediately.
5. Whisk in the chopped chocolate and espresso powder until fully melted and smooth.
6. Slowly drizzle the warm cream mixture into the egg yolk mixture, whisking continuously. Stir in Kahlua and vanilla extract.
7. Pour the custard into a large spouted vessel, then fill each ramekin up to the top.
8. Place the roasting pan on the center oven rack and very carefully pour the freshly boiled water into the pan until it reaches halfway up the ramekins (avoiding any water entering the custards).
9. Bake for 38–40 minutes, or until the edges are set but the centers jiggle slightly when shaken.
10. Carefully remove ramekins from water bath and cool to room temperature. Then cover loosely and refrigerate for at least 6 hours, up to 48 hours.
11. Before brûléeing (about 20 minutes prior to serving), let custards come to room temperature. Do NOT brûlée while cold.
12. Evenly sprinkle 1 tablespoon of superfine sugar over each custard top. Using a kitchen blowtorch held about 1 inch away, caramelize the sugar in even motion until golden and crisp.
13. Optionally, top each with whipped cream, fresh raspberries, and a mint sprig. Serve immediately for best texture.

Servings and Timing

• Servings: 6 individual ramekins
• Prep Time: ~15 minutes
• Bake Time: ~38–40 minutes
• Chill Time: Minimum 6 hours (up to 48 hours)
• Brûléeing & Serve Time: ~10 minutes
• Total Time: Approximately 6 hours 1 hour, mostly passive chilling

Variations

• Use dark chocolate or a mix with milk chocolate for different sweetness levels
• Replace Kahlua with coffee liqueur or omit for non-alcoholic version (use strong brewed coffee instead)
• Add a pinch of sea salt flakes on the brûlée top for finishing contrast
• Stir in orange or hazelnut liqueur for nutty or citrus nuance
• For a mini dessert tray, use smaller 4‑oz ramekins and reduce bake time by about 5 minutes

Storage/Reheating

• Store custards sealed in the refrigerator for up to 48 hours (do not brûlée in advance).
• Caramelize sugar only before serving to maintain crispness.
• Leftover custard without torch topping can be stored refrigerated up to 2 days; re-chill and then brûlée before serving.

FAQs

1. Can I use instant espresso powder in place of brewed espresso?

Yes—use 1½ teaspoons of dry espresso powder as directed; it’s ideal to concentrate flavor without diluting custard.

2. What if my custards jiggle too much after baking?

If centers remain very loose, bake an extra 2–3 minutes until they gently move but aren’t liquid. Cooling and chilling will firm them further.

3. Can I freeze these?

Freezing custard will alter texture—best enjoyed chilled from the fridge after torching.

4. What can I use if I don’t have a kitchen torch?

Place saucers under a broiler, but watch closely to prevent melting or burning. Torches give the most precise result.

5. Is caster sugar necessary for torching?

Superfine sugar melts evenly and quickly. Granulated sugar may produce less uniform caramelization.

6. Any substitutions for heavy cream?

Use an equal combination of half‑and‑half and heavy cream with caution—may yield thinner custard texture.

7. Can I make a dairy‑free version?

Challenge: dairy-free creams usually won’t set the same. You would need a thickener (e.g. coconut milk + agar) and experiment testing.

8. How do I prevent sugar from burning?

Keep torch moving and hold it about 1 inch away until sugar melts evenly; avoid direct focus on one spot.

9. Can I prepare the custard base days in advance?

Yes—pour and chill custards ahead; torch sugar and garnish just before serving.

10. Why is the custard center still soft after chilling?

Soft centers (slightly pudding‑like) are characteristic of crème brûlée. If overly loose, the baking time may be increased by a minute next time.

Conclusion

This Chocolate Crème Brûlée marries rich, silky custard with bold chocolate and coffee flavors, finished with a shimmering caramelized crust. With elegant flavor layers and silky texture, it’s an indulgent dessert that feels refined yet approachable—perfect for dinner parties or romantic evenings in.

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