Description
A rich and creamy chocolate dessert topped with a caramelized sugar crust and served with fresh berries.
Ingredients
Scale
- 6 ounces chocolate (milk, dark, or semi-sweet—whatever you prefer!)
- 1/2 cup heavy cream
- 1/8 teaspoon kosher salt
- 1 full vanilla bean (or 1 tablespoon vanilla extract)
- 1/4 teaspoon salt
- 2 cups heavy cream
- 5 large egg yolks (must be at room temperature)
- 3/4 cup superfine sugar (divided)
- 6 cups water
- Fresh berries (optional, for serving)
Instructions
- Coarsely chop the chocolate. In a medium pan over medium heat, add the cream and bring to just before a boil (don’t boil). Reduce heat to the lowest temperature. Add chocolate and salt and whisk to combine until chocolate has melted and the mixture becomes smooth and shiny. Remove from heat.
- Divide chocolate ganache evenly among all 6 ramekins so they are a little less than 1/4 of the way full. Place the ramekins in the freezer and freeze for 1 hour.
- Split the vanilla bean down the center. Scrape out all the seeds and place in a large bowl. Take the vanilla bean pod and place it in a small pot with salt and heavy cream.
- Preheat oven to 300°F. Heat heavy cream mixture just until the cream is simmering. Do not boil! Remove from stovetop and set aside to slightly cool. Remove the vanilla bean pod. (If using vanilla extract, stir it in here.)
- In the bowl with the vanilla bean seeds, add the egg yolks and 1/2 cup sugar. Beat until the mixture is light, about 2–3 minutes. Meanwhile, place 6 cups of water in a large pot and heat to boiling.
- Add about 1/4 of the cream mixture into the egg and sugar mixture. Mix until combined. Pour the (now-tempered) egg and sugar mixture into the remaining heavy cream mixture. Stir until combined.
- Remove the chocolate-filled ramekins from the freezer and place them in a metal 9×13 baking pan. Pour prepared mixture evenly into ramekins.
- Fill the baking pan with boiling water halfway up the sides of the ramekins. Bake for 30–35 minutes or until centers are barely set (very slight jiggle). Cool completely at room temperature, then refrigerate for 3–4 hours before serving. These can be refrigerated for 4–5 days before use.
- When ready to serve, sprinkle remaining 1/4 cup superfine sugar on top of the custards. Use a kitchen torch to heat the tops until the sugar melts and browns (or even slightly blackens) a bit. Top with fresh berries and enjoy immediately.
- Alternatively, to use your oven, move the oven rack to the top position and heat oven to a high broil. Once oven is heated, add the custards topped with superfine sugar to a tray. Place tray on the top shelf. It only takes 1–3 minutes, so watch closely to avoid burned crèmes brûlées.
Notes
- Ensure the egg yolks are at room temperature for best results.
- Using a kitchen torch will give the best caramelized top, but a broiler can also be used.
- This dessert can be made in advance and stored in the refrigerator until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg