Soft, sweet chocolate cream custard with a crunchy toffee top. This only 4 ingredient, perfect Chocolate Creme Brulee recipe is incredibly easy to make.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 140C / 285F / 120C fan forced.
Place a layer of paper towel into a casserole dish or baking tin that can hold 6 ramekins. Pour water into the dish about 1cm deep then place in the oven to warm.
Place the chopped chocolate in a heatproof dish and set aside.
Add the cream and ½ the sugar to a small saucepan and stir over low heat until the sugar has dissolved and the cream steams and you see the first bubble.
Pour the cream over the chocolate and let it sit for a 1-2 minutes before stirring until the chocolate has completely melted into it.
Beat together the egg yolks and remaining sugar about 30 -40 seconds until lightened. Slowly pour the chocolate cream in while constantly beating on low. (You can also use a manual whisk).
Strain custard into a pouring jug to remove any possible lumps. Now divide the custard equally between the 6 ramekins.
Place the ramekins into the baking dish and, if necessary, top up the water so that it goes halfway up the outsides of the ramekins.
Bake for around 1 hour until the custard looks set around the edges and the centre still has a wobble when you give it a gentle shake. It should wobble but not look like it's liquid underneath the surface.
Remove the ramekins from the baking dish, careful not to burn yourself. Cool for 1 hour, then place in the fridge to cool for at least 2 hours or overnight is better.
Take ramekins out of the fridge 1/2 an hour before serving.
Right before serving, divide extra sugar between the custards, sprinkling evenly over the top of each one. Use a kitchen blow torch to caramelise the sugar on top until golden and glass-like.
Notes
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
I recommend using an oven thermometer for any baking / roasting. All ovens vary and thermostats can often be out. An oven thermometer is cheap and long-lasting.
Don't be tempted to cook them at a higher temperature as it will affect the texture.
I recommend getting a kitchen blowtorch for creme brulee's as well. while you could put them under a broiler / top grill, it can overheat the custards, making them melt completely by the time the top is bruleed. If you do try it this way, don't take them out of the fridge until the last moment.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.