If you are a chocolate lover, this is a MUST to make! I made these this past weekend for friends, and they were a huge hit. One of my friend’s was even saying how she doesn’t like creme brulee but was obsessed with this!
Key Ingredients and Substitutions:
- Heavy Cream – This is the main liquid in creme brulee. If you are dairy free, use coconut milk that is full fat and contains gums for better texture.
- Granulated Sugar – I use a white sugar here for best flavor, if you want to use a cane sugar or coconut sugar for the inside you can! You must used granulated or castor sugar for the top coating.
- Dark Chocolate Chips – I use chocolate chips that are around 70-75% dark chocolate. They are rich, but delicious. If you don’t want it too rich, use a semi sweet chocolate chip instead.
- Egg Yolks – Make sure you use large egg yolks for this recipe! There are no substitutions for egg yolks, this is what sets the custard!
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SERVINGS: 4
- PREP TIME: 20 Mins
- ACTIVE TIME: 40 Mins
- TOTAL TIME: 1 Hr
If you don’t like chocolate creme brulees, try vanilla!
Ingredients:
- 2 cups heavy cream (or one can of full fat coconut milk to make DF)
- pinch of salt
- 1 tbsp vanilla extract
- 3/4 cup dark chocolate chips
- 5 egg yolks
- 1/2 cup sugar
Preparation:
STEP 1.
Preheat oven to 325*F. In a small pot boil water and set aside. In a pot over medium heat, bring your cream, vanilla and salt to a simmer, whisking to combine. Turn the heat off and whisk in the chocolate chips.
STEP 2.
In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Strain through a fine mesh strainer.
STEP 3.
Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 40 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Remove from the water bath and refrigerate for 3-4 hours until they are set.
STEP 4.
Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!
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