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Chocolate and Vanilla Creme Brulee

 Chocolate and Vanilla Creme Brulee
For a truly delicious dessert that will impress every guest, try this fancy recipe. It tastes so delicious.—Taste of Home Cooking School, Greendale, Wisconsin
8 ServingsPrep: 30 min. Bake: 35 min. + chilling


  • 4 cups heavy whipping cream
  • 9 egg yolks
  • 1 cup sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup semisweet chocolate chips


  • In a large saucepan, heat cream until bubbles form around sides of
  • pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove
  • cream from the heat; stir a small amount of hot cream into egg yolk
  • mixture. Return all to the pan, stirring constantly. Stir in
  • vanilla. Set aside.
  • In a microwave, melt chocolate chips; stir until smooth. Slowly whisk
  • in 2 cups of cream mixture until smooth. Transfer to eight ungreased
  • 6-oz. ramekins or custard cups.
  • Slowly pour remaining cream mixture over the back of a small spoon
  • into the ramekins, forming layers. Place ramekins in a baking pan;
  • add 1 in. of boiling water to pan.
  • Bake, uncovered, at 325° for 35-40 minutes or until centers are
  • just set (mixture will jiggle). Remove ramekins from water bath;
  • cool for 10 minutes. Cover and refrigerate for at least 4 hours.

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Chocolate and Vanilla Creme Brulee (continued)

Directions (continued)

  • If using a creme brulee torch, sprinkle custards with remaining
  • sugar; heat until caramelized. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand
  • at room temperature for 15 minutes. Sprinkle with sugar mixture.
  • Broil 8 in. from the heat for 4-7 minutes or until caramelized.
  • Refrigerate for 1-2 hours or until chilled.
  • Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.