For an extra layer of flavor, try using dark chocolate or a flavored chocolate in the ramekins. Be careful not to overbake the creme brulee, as it will become rubbery. It should still have a slight wobble when removed from the oven. If you don't have a kitchen torch, the broiler works well, but keep a close eye on the creme brulee to prevent the sugar from burning.
Cali's Sinful Creme Brulee
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME6 hrs 50 mins
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SERVING4 People
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VIEWS219
Indulge in the decadence of this sinfully delicious creme brulee, featuring a delightful chocolate lining that perfectly complements the creamy custard. An elegant dessert that's surprisingly simple to create, perfect for impressing guests or treating yourself.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol419 mg
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Fiber1 g
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Protein7 g
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Saturated Fat33 g
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Sodium58 mg
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Sugar37 g
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Fat56 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 300°F (150°C). (5 minutes)
02 Step
Recipe View 7 mins Melt chocolate chips in 30-second intervals in the microwave, stirring until smooth. Spread evenly to coat the bottom and sides of four 6-ounce ramekins. (5-7 minutes)
03 Step
Recipe View 10 mins Bring a large pot of water to a simmer on the stovetop for the water bath. (10 minutes)
04 Step
Recipe View 5 mins In a saucepan, whisk together heavy cream, 1/4 cup sugar, and salt. Heat over medium heat until steam just begins to rise. (5 minutes)
05 Step
Recipe View 3 mins In a separate bowl, whisk together egg yolks and vanilla extract. Gradually temper the yolks by slowly whisking in a small amount of the hot cream mixture until combined. (2-3 minutes)
06 Step
Recipe View 3 mins Pour the tempered egg yolk mixture into the remaining hot cream and stir to combine. Gently ladle the custard into the chocolate-lined ramekins. (3 minutes)
07 Step
Recipe View 5 mins Place a towel in the bottom of a baking dish. Arrange the filled ramekins on the towel. Carefully pour the simmering water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the dish loosely with aluminum foil. (5 minutes)
08 Step
Recipe View 40 mins Bake for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. Remove ramekins from the water bath and let cool slightly. (35-40 minutes)
09 Step
Recipe View 6 hrs Refrigerate the creme brulee for at least 4-6 hours to chill completely. (4-6 hours)
10 Step
Recipe View 5 mins Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each creme brulee. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, broil for 2-3 minutes, watching carefully to prevent burning. (5 minutes)
11 Step
Recipe View Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Roderick Weimann
Mar 23, 2024This recipe is amazing! The chocolate lining is such a clever touch.
Kasandra Rippin
Feb 9, 2024I was a little nervous about tempering the eggs, but the instructions were clear and easy to follow.
Dell Weber
Nov 2, 2023The creme brulee turned out perfectly! My guests were so impressed.