Chocolate and Vanilla Creme Brulee

Name: Chocolate and Vanilla Creme Brulee
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 9 egg yolks; 952 milliliters heavy whipping cream; 90 milliliters semisweet chocolate chips; 200 grams sugar, divided; 1 teaspoon vanilla extract

Chocolate and Vanilla Creme Brulee takes about 1 hour and 5 minutes from beginning to end. This recipe serves 8. This dessert has 633 calories, 7g of protein, and 53g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, heavy whipping cream, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. Chocolate and Vanilla Crème Brûlée, Dark Chocolate Creme Brulee with Vanilla Sugar, and White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway} are very similar to this recipe.

Instructions

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.

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Egg Yolk

Cream

Sugar

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Sauce Pan

Whisk

Bowl

Frying Pan

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.

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Egg Yolk

Vanilla

Cream

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Frying Pan

In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth.

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Chocolate Chips

Cream

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Microwave

Whisk

Transfer to eight ungreased 6-oz. ramekins or custard cups.

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Custard

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Ramekin

Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers.

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Cream

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Ramekin

Place ramekins in a baking pan; add 1 in. of boiling water to pan.

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Water

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Baking Pan

Ramekin

Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle).

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Oven

Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

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Water

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Ramekin

If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized.

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Sugar

Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.

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Baking Sheet

Ramekin

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.

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Sugar

Equipment

Ingredients

Servings:

egg yolks 952milliliters

heavy whipping cream 90milliliters

semisweet chocolate chips 200grams

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Champagne, Tawny Port, Sauternes

Champagne, Tawny Port, and Sauternes are my top picks for Creme Brulee. Sauternes, Tawny Port, and champagne all complement a creamy creme brulee. The NV Armon Sauterne with a 5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.