Rich, chocolaty and decadent, the French chocolate crème brûlée won't disappoint! Creamy on the inside with its caramelized top, this dessert is easy and so delicious.
Play with your ramekins and small dishes to make different sizes to satisfy the sweet tooth of your life.
My Love for Crèmes Brûlées
Of course, nothing beats a classic. There are so many recipes for which I prefer the classic, simple version. Somehow, crème brûlée is a dessert that really inspires me and over the years, I have made different versions of it:
- S'mores Crème Brûlée: a way to marry my French background with my adoptive country.
- I even made a Vanilla Crème Brûlée Tart, inspired by my little man.
- BEST OF THE BEST: I made a video tutorial to demystify the recipe and show you how easy it is.
My love of the family of custards does not stop there. I also love vanilla egg custard, chocolate pot de crème or even coffee pot de crème. Yep, this one holds a special place is my heart! It is simply outstanding! Also, if you know me a little, I'm a coffee junkie!
Why This Obsession With This Recipe?
Chocolate Crème Brûlée. Everyone should be obsessed! It's decadent, rich and creamy!
Because it impresses your guests! It's is so easy to prepare, just the pronunciation of the recipe might be a challenge for you. It's a crowd-pleaser, you can NEVER go wrong by offering this for dessert.
If you know how to separate an egg white from egg yolk, you can make this recipe. Give it a try and let me know how it went!
Important Tip About The Chocolate Crème Brûlée Recipe
Always, always consider being high-quality chocolate. I would rather not bake as ofter with chocolate and have an amazing taste. Food for thought for sure!
I highly recommend making my recipes using a scale but for your convenience, I have also converted the recipe using this website.
Classic French Crème Brûlée
- 250 ml Heavy Cream 35%
- 250 ml Milk
- 5 Egg yolks Large
- ½ cup Sugar 100g
- 1 bean Vanilla
- Prepare your ingredients.
- Bring the milk to boil with the vanilla, if that is the flavour you chose.
- Remove from the stove and add the cold cream to the milk.
- Beat the eggs with the sugar.
- Stir well.
- Add the milk/cream to the mixture.
- Stir well.
- Take a baking sheet that has little borders, place your ramequins filled up with the preparation.
- Bake bain-marie (add water on the baking sheet so the ramequins are baking in water so it's a water-bath basically). Bake for 45 minutes at 300F.
- Allow to cool down and keep refrigerate for 2 hours. Sprinkle some sugar on top of the crème and with a baking torch, caramelize it. Otherwise, the book says that you can broil it in the oven for 4 minutes.
Did you bake it? Don’t forget to tag me on Instagram @bonappeteat so I can see it!