Wednesday, March 21, 2012

Chocolate Creme Brulee

Is it really possible to go crazy over a dessert? I think it is. And frankly, it’s quite normal too. Crème brûlée is one of those desserts that I am bananas about! I knew the moment I was going to go through with this blog that crème brûlée would be one of recipes mentioned here. There is something about this dessert that sounds so fancy. Perhaps it’s the French name, or the misconception that it’s a dessert to be eaten at an expensive restaurant. Kinda’ crazy, but I’ve read that, at one point, crème brûlée was also known as burnt cream. Can you imagine being at a nice restaurant and ordering the burnt cream? Hell, I’d still eat it!  Believe it or not, I was very intimidated about making this dessert in my kitchen. I mean, I’ve heard my friends on the Food Network warn me about whisking in very warm ingredients into egg yolks because they’ll scramble. “Great,” I thought, “this will definitely happen to me.” However, this all changed when I flipped through the pages of a magazine and found this recipe for crème brûlée. I noticed, then and there, that the recipe for this dessert is really not that complicated and that it was time to put on my cooking apron on and overcome my fear. Making this dessert really was easy! Although I did follow the recipe, I will admit that after the whipping cream mixture was done boiling, I let it cool down longer than the 15 minutes suggested on the recipe. After all, I was determined to not mess this recipe up by having the mixture turn into scrambled eggs! I know I’ve already mentioned how crazy I am for this dessert and am happy I get to scratch it off my ‘cooking bucket list’. But this recipe has more of a special meaning to it considering that I made this especially for my husband’s Birthday, which happens to be today. Happy Birthday to ‘my everything,’ the person who always lets me eat the caramelized sugar off of our crème brûlée.

Chocolate Crème Brûlée
Serves 10
1 ¾ cups whipping cream
½  cup sugar
¼ cup half-and-half or light cream
½ of a vanilla bean, split lengthwise (you can substitute 2 teaspoons of vanilla extract for vanilla bean)
6 egg yolks
¼ cup sugar
1/3 cup of semi-sweet chocolate chips
1 teaspoon of milk

  1. Preheat oven to 300. In a medium saucepan combine whipping cream, ½ cup of sugar, and half-and-half. Additionally, scrape out seeds from vanilla bean or pour in the 2 teaspoons of vanilla extract into saucepan. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat. Cover and let stand for 15 minutes to infuse cream mixture with vanilla flavor. Remove vanilla pod; discard or reserve for another use. Also, in a microwave-safe bowl warm chocolate chips with milk for about 30 seconds and set aside.
  2. Meanwhile, in a medium bowl whisk egg yolks until combined. Gradually whisk warm cream mixture into egg yolks. After, mix in the melted chocolate into mix.
  3. Place ten 2-ounce ramekins in a 13x9x2-inch baking pan. Divide cream mixture evenly among ramekins. Place baking pan on an oven rack. Pour hot water into baking pan around ramekins to reach a depth of ¾ inch.
  4. Bake for 25-30 minutes or until centers appear set when gently shaken. Remove ramekins from water; cool on a wire rack. Cover and chill for at least 4 hours.
  5. To serve, sprinkle ¼ cup sugar evenly over tops of custards. Using a culinary blow torch, heat sugar until a bubbly brown crust forms.


  1. my love your the best, u really do know the meaning to the phrase the way to a mans heart is through his belly or something like that lol im so proud of you and as the days go bye i love you more and more and its not because your learning all these new recipes ;) but it sure does help lol good job it looks really good

  2. Ha Ha!! I love you and thank you for being my biggest fan!