Chocolate Creme Brulee

3.8

(138)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

Makes 4 (or enough for 15 sandwiches)

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.

Ingredients

FOR THE CREME BRULEE

2 cups heavy cream
¼ cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (½ cup)
5 large egg yolks

FOR ASSEMBLING

4 tablespoons sugar

Directions

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.

Cook's Notes

Baked cremes brulees can be refrigerated overnight.Caramelize tops before serving.

Originally appeared: Martha Stewart Living, February 2011