- 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
- 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.
Reviews forChocolate and Vanilla Creme Brulee
"Add a little fresh fruit to the top at the end too, blueberries, strawberries, etc."
"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."