Chocolate Creme Brulee

Chocolate Creme Brulee


  • 2 oz dark chocolate, 1 oz each of bittersweet and milk chocolate — chopped, shaved, or grated
  • 1 and 1/4 cups heavy cream
  • 4 eggs
  • 2 1/2 tsp sugar
  • 1 tsp vanilla
  • 1 tsp brandy
  • additional sugar for the crunchy coating

Slowly melt chocolate and heavy cream over very low heat or in the top of a double boiler. Make sure to continuously stir the melting chocolate with a rubber spatula, running the spatula across the

Whisk together eggs, sugar, vanilla, and brandy. Whisk until the egg mixture is very light yellow in color. Using a ladle or a measuring cup, pour 1/2 cup of the melted chocolate mixture into your egg mixture while whisking. After it is thoroughly combined, slowly pour the entire egg mixture into the chocolate mixture, continuing to stir.

Place ramekins in a sauce pan or other oven safe container that is filled up to half the height of the ramekin with warm water. Make sure that the ramekins do not touch each other. Slowly pour the chocolate mixture into the ramekins. Fill the ramekins to within a quarter of an inch from the top. Carefully place your oven safe dish into a pre-heated 300 degree oven on the middle rack. Bake for 30 minutes or until the centers are just set.

Very carefully remove the dish from the oven, the water in the dish can scald you if you are not careful. With a pair of tongs or oven mitts, remove the ramekins from the water bath and set on a cooling rack for 15-30 minutes. Then move to a refrigerator for 4-5 hours.

Just before serving, sprinkle the tops of the creme brulee with a fine layer of granulated sugar (1-2Tbs). To caramelize the tops, you can either put them in a pre-heated oven on broil within an inch of the broiler element or use a hand held torch. The oven method is much more difficult to control. You may want to have a pair of long metal tongs handy so that you can easily move the ramekins under the broiler without getting burned.

After caramelizing the tops, let them sit for 30 seconds to a minute before serving so the tops can get stiff and the sides of the ramekin will cool. Serve with a dollop of whipped cream and fresh berries.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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