“From the cooking blog Technicolor Kitchen.”
1hr 15mins

Ingredients Nutrition


  1. Place the cream, milk and cinnamon stick in a small saucepan over low heat and cook gently until the mixture comes to a boil. Remove from the heat, cover and set aside for 20 minutes.
  2. Preheat the oven to 325°F; reheat the cream mixture.
  3. Whisk the egg yolks and sugar together until thick and pale. Pour the warm cream mixture over the egg mixture and whisk to combine. Return to the pan and stir over low heat until the custard is thick and coats the back of a spoon (6-8 minutes). Remove from the heat and stir the custard into the melted chocolate. Pour the mixture through a sieve into four 1/2-cup capacity ovenproof ramekins and place in a deep baking dish. Pour enough boiling water to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until just set. Remove from the oven, let cool, then refrigerate for 3 hours or until set.
  4. Sprinkle each brûlée with one tablespoon of extra sugar. Use a kitchen torch to caramelize the sugar topping.

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