Chocolate Crème Brûlée

Yield: 4 8oz Ramekin / 8 servings

Category: Custards & Puddings

Cuisine: French

Reference: Original Recipe

Ingredients

• 3½ cups Heavy cream
• 75g Granulated sugar
• 1½ tsp Vanilla extract
• 7 Medium egg yolks
• 80g Chocolate chips
• 1 tsp Hazelnut powder
• 2 tbsp Caster sugar, topping

Steps

1. Preheat oven to 150°C (302°F).
2. Simmer 3½ cups heavy cream, 75g granulated sugar, and 1½ tsp vanilla extract until sugar dissolves.
3. Whisk 7 medium egg yolks in a bowl. Slowly temper with hot cream (1 cup at a time).
4. Stir in the 80g chocolate chips: let sit 5 mins, then whisk until smooth.
5. Pour custard into ramekins.
6. Fill a roasting pan with hot water halfway up ramekins.
7. Bake 40-50 mins until edges set but center wobbles slightly.
8. Cool 30 mins, then chill 6+ hours (covered).
9. Sprinkle 2 tbsp caster sugar evenly over each ramekin. Broil 1-3 mins or torch until golden. Serve immediately.