Chocolate and Vanilla Creme Brulee Recipe

5 2 2
Chocolate and Vanilla Creme Brulee Recipe
Chocolate and Vanilla Creme Brulee Recipe photo by Taste of Home
Publisher Photo

Chocolate and Vanilla Creme Brulee Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + chilling

Ingredients

  • 4 cups heavy whipping cream
  • 3/4 cup plus 3 tablespoons sugar
  • 9 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons brown sugar

Directions

In a large saucepan, whisk the cream, 2/3 cup sugar and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla.
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 the spoon into the ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 25-30 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.
Combine remaining sugar and brown sugar. If using a creme brulee torch, sprinkle each custard with 1-2 teaspoons sugar mixture. Heat sugars with the torch 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 sugars are caramelized. Refrigerate for 1-2 hours or until chilled. Yield: 8 servings.
Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73

  • 4 cups heavy whipping cream
  • 3/4 cup plus 3 tablespoons sugar
  • 9 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons brown sugar
  1. In a large saucepan, whisk the cream, 2/3 cup sugar and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla.
  2. 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.
  3. Slowly pour remaining cream mixture over the back of the spoon into the ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
  4. Bake, uncovered, at 325° for 25-30 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.
  5. Combine remaining sugar and brown sugar. If using a creme brulee torch, sprinkle each custard with 1-2 teaspoons sugar mixture. Heat sugars with the torch until caramelized. Serve immediately.
  6. 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 sugars are caramelized. Refrigerate for 1-2 hours or until chilled. Yield: 8 servings.
Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate and Vanilla Creme Brulee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dietz1140 User ID: 7020623 170717
Reviewed Jun. 7, 2013

"Add a little fresh fruit to the top at the end too, blueberries, strawberries, etc."

MY REVIEW
lin143 User ID: 1697137 186277
Reviewed Feb. 20, 2010

"This is a great creme brulee recipe! When I made it for family, they loved it. It could easily stand up against a fancy restaurant's version. Also, the twist of the chocolate in the bottom is a nice way to make creme brulee just that much fancier."

Loading Image