Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup turbinado sugar (for topping)
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat the heavy cream and granulated sugar over medium heat until it begins to simmer.
3. In a separate bowl, whisk together the egg yolks, cocoa powder, vanilla extract, and salt until well combined.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve to remove any lumps.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a large baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
11. When ready to serve, sprinkle turbinado sugar evenly over the top of each custard.
12. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 390
Fat per serving: 30g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Turbinado sugar can be substituted with brown sugar or regular granulated sugar.
Variations:
- Add a tablespoon of espresso powder to the custard mixture for a mocha-flavored crème brûlée.
- Substitute the cocoa powder with melted chocolate for a richer chocolate flavor.
- Top with fresh berries or whipped cream for a fruity twist.
Tips and tricks:
- Make sure to strain the custard mixture to remove any lumps or bits of cooked egg.
- Be careful when using the kitchen torch to caramelize the sugar. Hold it at least 2 inches away from the custard and move it around constantly to prevent burning.
- Let the custards cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store leftover crème brûlée in the refrigerator for up to 3 days.
Reheating instructions:
Crème brûlée is best served cold, but if you prefer it warm, place the ramekins in a baking dish filled with hot water and heat in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the crème brûlée in the ramekins or unmold them onto a plate for a more elegant presentation.
Garnishes:
Top with fresh berries, whipped cream, or chocolate shavings.
Pairings:
Pair with a glass of red wine or a cup of coffee for a decadent dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a small scoop of vanilla ice cream.
Troubleshooting advice:
- If the custard is overcooked, it will curdle and become grainy. Make sure to remove it from the oven when the edges are set but the center is still slightly jiggly.
- If the sugar crust is not caramelizing evenly, try moving the torch around more or using a higher heat setting.
Food safety advice:
Make sure to cook the custard to the proper temperature to avoid any risk of foodborne illness.
Food history:
Crème brûlée is a classic French dessert that dates back to the 17th century.
Flavor profiles:
This chocolate crème brûlée is rich, creamy, and decadent with a crispy, caramelized sugar topping.
Serving suggestions:
Serve as a dessert after a fancy dinner party or as a special treat for a romantic date night.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Rich, Creamy, Sweet, Chocolatey, Caramelized