Easy Chocolate Creme Brulee Recipes

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Chocolate Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus extra for topping
3 cups heavy cream
8 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso granules
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract


  • Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
  • In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
  • Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
  • To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.


Chocolate Creme Brulee image

A great take on classic creme brulee, with just the right amount of chocolate.

Provided by jeanius80

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 5h31m

Yield 8

Number Of Ingredients 8

4 cups heavy whipping cream
1 vanilla bean, split in half lengthwise
¼ teaspoon salt
8 egg yolks
¾ cup white sugar
2 tablespoons white sugar
½ cup cocoa powder
½ cup brown sugar, divided
Calories619.3 calories
Carbohydrate43.9 g
Cholesterol367.9 mg
Fat49.2 g
Fiber1.8 g
Protein6.1 g
SaturatedFat29.4 g
Sodium130.8 mg
Sugar37.2 g


  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
  • Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
  • Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
  • Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
  • Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
  • Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.


Crème Brûlée image

Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 4

Number Of Ingredients 6

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar
Carbohydrate30 g
Cholesterol440 mg
Fiber0 g
Protein7 g
SaturatedFat25 g
ServingSize1 Serving
Sodium55 mg
Sugar29 g
TransFat1 g


  • Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  • Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  • Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.


Classic Creme Brulee image

My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 5

4 cups heavy whipping cream
9 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Brown sugar
Calories 551 calories
Fat50g fat (29g saturated fat)
Cholesterol402mg cholesterol
Sodium53mg sodium
Carbohydrate22g carbohydrate (22g sugars
Fiber0 fiber)
Protein6g protein.


  • In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.


Chocolate Creme Brulee image

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 (or enough for 15 sandwiches)

Number Of Ingredients 5

2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (1/2 cup)
5 large egg yolks
4 tablespoons sugar


  • Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
  • Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
  • Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
  • Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.


White chocolate crème brûlée image

Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings

Provided by Good Food team

Categories     Dessert, Dinner

Time 35m

Number Of Ingredients 5

568ml pot double cream
100g Green & Black's white chocolate , broken into pieces
1 vanilla pod, split or 1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar , plus extra for topping
Calories451 calories
Fat41 grams fat
SaturatedFat22 grams saturated fat
Carbohydrate17 grams carbohydrates
Sugar17 grams sugar
Fiber17 grams fiber
Protein5 grams protein
Sodium0.09 milligram of sodium


  • Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
  • Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
  • To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.


Chocolate Creme Brulee image

Make and share this Chocolate Creme Brulee recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups whipping cream
1 tablespoon vanilla extract
3 ounces semisweet chocolate, chopped
6 egg yolks
6 tablespoons sugar
3 tablespoons sugar
3 tablespoons firmly packed brown sugar


  • For custard: Place cream in heavy, medium saucepan.
  • Bring to simmer and remove from heat.
  • Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
  • Whisk egg yolks and sugar in medium bowl to blend.
  • Slowly whisk in hot chocolate cream.
  • Let cool to room temperature, stirring occasionally, about 15-20 minutes.
  • Position rack in center of oven and preheat to 300F.
  • Arrange six ½ cup ramekins or custard cups in shallow baking pan.
  • Divide cooled chocolate mixture among them.
  • Pour enough hot water into baking pan to come halfway up sides of ramekins.
  • Bake until custards are just set, about 40 minutes.
  • Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
  • For topping: Preheat broiler.
  • Mix sugars together.
  • Sprinkle over custard in an even layer.
  • Place ramekins on a baking sheet.
  • Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
  • Let stand 5 minutes before serving.


White Chocolate Creme Brulee image

When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

3 large egg yolks
6 tablespoons sugar, divided
1 cup heavy whipping cream
2 ounces white baking chocolate, finely chopped
1/4 teaspoon vanilla extract
Calories 854 calories
Fat62g fat (36g saturated fat)
Cholesterol488mg cholesterol
Sodium86mg sodium
Carbohydrate70g carbohydrate (68g sugars
Fiber0 fiber)
Protein9g protein.


  • In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.


Easy Chocolate Creme Brulee image

What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.

Provided by LSNEED62

Categories     World Cuisine Recipes     European     French

Time 7h20m

Yield 6

Number Of Ingredients 6

1 quart heavy cream
½ cup white sugar
2 teaspoons vanilla extract
9 egg yolks
½ cup chocolate chips
2 tablespoons white sugar, or as needed
Calories778.2 calories
Carbohydrate35.2 g
Cholesterol524.6 mg
Fat69.5 g
Fiber0.8 g
Protein7.8 g
SaturatedFat41.4 g
Sodium73.9 mg
Sugar28.9 g


  • Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
  • Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
  • Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
  • Place oven rack in topmost position. Turn oven to Broil.
  • Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.


Simple Creme Brulee image

Provided by Food Network Kitchen

Categories     dessert

Yield 6

Number Of Ingredients 5

4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup sugar
6 egg yolks
1/2 cup dark brown sugar


  • Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 flameproof custard dishes.
  • Place dishes in a large flameproof baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.

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From crazyforcrust.com
2016-02-04  · Easy Chocolate Creme Brulee - this easy recipe is totally foolproof! It's a no bake creme brulee - no eggs or fuss, just rich chocolate creme brulee! You don't even need a torch if you don't have one! Yield 2-4 servings. Serving Size 1 /2 Creme Brulee. Save Saved! Leave a Review Print Recipe…

Reviews 24
Estimated Reading Time 6 mins
Servings 2-4

  • Whisk sugar, salt, cocoa, and cornstarch in a medium saucepan. Add milk and whisk over medium low heat until the powder is dissolved. Switch to a wooden spoon or heat safe spatula and stir continuously until the mixture starts to thicken. Once it thickens, stir in the vanilla bean paste then remove the pan from the heat and stir in the baking chocolate. Stir until smooth. Pour into 2-4 ramekins or creme brûlée dishes. (Depending on the size of the dish. Dishes shown are 6 oz.)
  • Let the pudding cool to room temperature. You can brulee it now and serve immediately, or cover and chill for up to 24 hours before continuing.
  • To brûlée using a torch: top each creme brûlée with about 2-3 teaspoons granulated sugar. Evenly toast the sugar until it bubbles, then turns translucent, being careful not to burn it.
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2019-12-02  · If you enjoy this Creme Brûlée recipe, ... No Bake Chocolate Eclair Dessert; Frozen Cookies and Cream Brownie Dessert; Easy Cheesecake ; Cherry Pie Bars; Creme Brulee. 5 from 3 votes. Creme Brulee is a simple …

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  • Meanwhile, whisk together egg yolks, 1/3 cup sugar and vanilla -- I like to do this in a large glass measuring cup for easy pouring!
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2017-03-07  · Remove the ramekins from the refrigerator at least 30 minutes prior to serving. Just before serving, evenly sprinkle the surface with a thin layer of sugar. Using a culinary torch, melt and caramelize the sugar. Allow the creme brulee …

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2019-01-27  · Chocolate Creme Brulee is the ultimate classic French dessert made extra special with added chocolate! Creamy chocolate baked custard with a crispy, thin layer of caramelized sugar on top. The perfect Valentine’s Day dessert, this creme brulee recipe …

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From easydessertrecipes.com
2021-04-16  · How to make Chocolate Creme Brûlée Whisk the egg yolks and half of the sugar together. Combine the heavy whipping cream and remaining sugar together in a warm saucepan. Stir in the chocolate …

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  • In a small saucepan, combine the heavy whipping cream and the remaining sugar, whisking together until it begins to lightly bubble, but not boil. Gradually stir in the chocolate chips and keep whisking on low heat until the chocolate has completely melted. You can scrape the whisk on the bottom of the saucepan to make sure there are not unmelted pieces of chocolate. Once the whisk is clear, remove from heat.
  • Allow the chocolate and cream mixture to cool for about 30-60 seconds, and then quickly whisk into the sugar and yolks. (Allowing it to cool for 30 seconds, and whisking quickly, ensures the eggs won’t cook when they are heated.) Stir in the vanilla until the entire mixture is combined.
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2020-06-04  · Chocolate is so delicious that we add it to anything. Chocolate is in ice cream, pies, cakes, cookies, custards and even savory food. Chocolate is the world’s most added dessert ingredient because it’s a global sensation. So now kind of chocolate do we prefer in our sweetheart dessert? Is white chocolate better or the simple, classic chocolate?

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Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
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Jun 24, 2016 - Easy Chocolate Creme Brulee - this easy recipe is totally foolproof! It's a no bake creme brulee - no eggs or fuss, just rich chocolate creme brulee!
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