Chocolate Creme Brulee

Name: Chocolate Creme Brulee
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT13H0M0.000S
Yield: 4 servings
Ingredients: 1 pint double cream; 1 vanilla pod, split; 11 ounces plain dark chocolate; 4 medium egg yolks; 2 ounces icing sugar (confectioners'), sifted; 3 tablespoons caster sugar (superfine)

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Watch how to make this recipe.

Chocolate Creme Brulee

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1014

Total Fat

81

Saturated Fat

48

Carbohydrates

63

Dietary Fiber

8

Sugar

45

Protein

11

Cholesterol

312

Sodium

68

Total: 13 hr
Prep: 30 min
Inactive: 12 hr
Cook: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1014

Total Fat

81

Saturated Fat

48

Carbohydrates

63

Dietary Fiber

8

Sugar

45

Protein

11

Cholesterol

312

Sodium

68

Total: 13 hr
Prep: 30 min
Inactive: 12 hr
Cook: 30 min

Ingredients

1 pint double cream

1 vanilla pod, split

11 ounces plain dark chocolate

4 medium egg yolks

2 ounces icing sugar (confectioners'), sifted

3 tablespoons caster sugar (superfine)

Directions

Preheat the oven to 350 degrees F.
In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.
Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into 4 (8-ounce) creme brulee dishes. Stand in a bain-marie. Bake in the oven 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill to caramelize. Serve within 1 hour.