Chocolate Creme Brulee

Chocolate Creme Brulee
Serves: 4
Total time: 2 hr 30 min (includes cooling and chilling times)



1 extra-large egg
3 extra-large egg yolks
1/3 cup (66g) sugar, plus extra for topping
2 cups (473ml) heavy cream
5 ounces (142g) 70% dark chocolate, chopped
3 Tablespoons (44ml) chocolate liqueur (or coffee liquor)
1 teaspoon (10ml) vanilla extract



Preheat the oven to 275 degrees. Place four (8-ounce) ramekins in a pan large enough to hold them completely flat.

In a large bowl, whisk together the egg, egg yolks, and sugar until combined.
Scald cream in a heavy, medium saucepan (175-180F) over low heat, then remove from heat.
Add chocolate and stir until chocolate is melted and mixture is smooth.
Slowly whisk the cream mixture into the egg mixture, then whisk in liqueur and vanilla.
Pour into the prepared ramekins .

Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.




Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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