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Chocolate Crème Brûlée

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Keyword: chocolate, creme brulee, custard, egg, french, heavy cream, valentine's day
Servings: 6 ramekins
Author: Mélanie


  • 250 ml Heavy Cream 35%
  • 250 ml Milk
  • 5 Egg yolks Large
  • 1/2 cup Sugar 100g
  • 1 bean Vanilla
  • 2 tbsp dark chocolate powder


  • 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.
  • Add the chocolate to the mix.
  • 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.