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.
Ingredients
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)
Fresh whipped cream (optional)
Mint sprigs (optional)
Instructions
- Preheat oven to 300 °F (150 °C) and arrange six 8‑oz ramekins in a roasting pan.
- Whisk egg yolks and granulated sugar in a heatproof bowl.
- Bring water to a boil for a water bath.
- Heat cream in a saucepan until bubbles form on edges. Remove from heat.
- Stir in chopped chocolate and espresso powder until smooth.
- Gradually whisk warm cream into egg mixture. Stir in Kahlua, vanilla, and salt.
- Pour into ramekins. Add hot water to roasting pan until halfway up sides of ramekins.
- Bake for 38–40 minutes until edges are set and centers jiggle slightly.
- Remove and cool to room temperature. Refrigerate for at least 6 hours (up to 48).
- Before serving, bring to room temp, sprinkle 1 tbsp superfine sugar on top, and torch to caramelize.
- Optionally garnish with whipped cream, berries, and mint. Serve immediately.
Notes
- Use dark or milk chocolate for varied sweetness.
- Replace Kahlua with brewed coffee for alcohol-free version.
- Add sea salt flakes to brûléed tops for contrast.
- Infuse orange or hazelnut liqueur for nuanced flavors.
- Smaller ramekins reduce bake time by 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (about 5 oz)
- Calories: 510
- Sugar: 34g
- Sodium: 65mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 275mg
