Chocolate Crème Brûlée Valentines Day (Printable Version)

Rich chocolate custard with crackly caramelized sugar topping, an elegant French dessert perfect for romantic occasions.

# What You Need:

→ Dairy

01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk

→ Chocolate

03 - 4 oz high-quality bittersweet chocolate, chopped

→ Eggs

04 - 4 large egg yolks

→ Sweeteners

05 - 1/4 cup granulated sugar for custard
06 - 4 tsp granulated sugar for topping

→ Flavorings

07 - 1 tsp pure vanilla extract
08 - Pinch of salt

# How-To:

01 - Preheat oven to 325°F. Arrange four 6 oz ramekins in a deep baking dish.
02 - Combine heavy cream and whole milk in a saucepan over medium heat. Bring to just simmering, then remove from heat. Add chopped chocolate and whisk until completely melted and smooth.
03 - Whisk together egg yolks, 1/4 cup sugar, vanilla extract, and salt in a bowl until well combined.
04 - Slowly pour warm chocolate cream into egg mixture while whisking continuously to prevent curdling.
05 - Pour mixture through a fine-mesh sieve into a measuring jug for smooth texture. Divide evenly among prepared ramekins.
06 - Pour hot water into baking dish until it reaches halfway up sides of ramekins.
07 - Bake for 30-35 minutes until custards are just set but still slightly wobbly in center.
08 - Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours until completely chilled.
09 - Sprinkle 1 teaspoon sugar evenly over each chilled custard. Use kitchen torch to caramelize until golden and crisp, or broil under preheated broiler. Let stand 2 minutes to harden before serving.

# Expert Tips:

01 -
  • The chocolate custard is incredibly silky and rich without being overwhelming
  • That moment when you crack through the caramelized sugar is pure magic
  • You can make them ahead and torch them right before serving
02 -
  • Overbaking is the most common mistake and causes the custard to curdle or become rubbery
  • The water bath should be hot but not boiling when you pour it in
  • Let the caramelized sugar cool for 2 minutes before serving so it hardens properly
03 -
  • Place a kitchen towel in the bottom of your water bath pan to prevent the ramekins from sliding
  • If you do not have a torch, use your broiler but watch it carefully as sugar burns quickly

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