Chocolate Creme Brulee

"You can prepare this desert up to two days ahead of time, and then just finish it off minutes before you want to serve it. It is an outstanding end to a dinner party but it is very rich, so you can make the portions fairly small. A little goes a long way!"
 
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Ready In:
1hr
Ingredients:
6
Serves:
6
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ingredients

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directions

  • In a heavy pan, heat the cream with the vanilla pod until quite hot but don't let it boil. You can also use a teaspoon of vanilla, if you don't have a vanilla pod. In this case, you can skip step two.
  • Take the pan off the heat and leave the milk to infuse with the vanilla for 15 minutes. Remove the pod and scrape the seeds into the cream with the tip of a knife.
  • Break up the chocolate and stir into the cream until the chocolate is melted and smooth.
  • Put the egg yolks and icing sugar into a bowl and beat until well blended.
  • Stir this mixture into the chocolate cream and then pour into individual oven-proof dishes. I use quite small ramekins, so I get six servings, but if you use bigger bowls you may only get four.
  • Stand the puddings in a bain-marie (I use a large roasting pan filled with hot water) and bake in a pre-heated oven at 180 C or 350 F for 30 minutes until firm.
  • Remove and cool in the fridge for up to 48 hours.
  • Just before you are ready to serve, sprinkle the caster sugar over the top of each pudding and put under a hot grill to caramelise.

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Reviews

  1. I made this recipe by request of DH. I am not normally a chocolate fan but like to please the family. This turned out so rich and lovely. So simple to make and yet so elegant. I could only eat a few spoonfuls as it is very intense but oh so good. I serve raspberry sauce on the side. Not for everyday but great for a special even.
     
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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