Chocolate and Vanilla Creme Brulee Recipe

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Chocolate and Vanilla Creme Brulee Recipe
Chocolate and Vanilla Creme Brulee Recipe photo by Taste of Home
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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
  • 9 large egg yolks
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips

Directions

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.
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.
Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73

  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  1. 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.
  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 a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
  4. 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.
  5. If using a creme brulee torch, sprinkle custards with remaining sugar; heat 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 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

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Reviews forChocolate and Vanilla Creme Brulee

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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."

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