Chocolate Crème Brûlée Chocolate Crème Brûlée

Author: Canadian Living

This is a simple dessert but seems a touch more special than the vanilla version. Serve biscotti on the side for more crunch.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2006




In bowl, whisk egg yolks with sugar until thickened; whisk in chocolate, then cream and milk. Pour into two 6-oz (175 mL) ramekins or custard cups. Place in shallow pan; pour in enough boiling water to come halfway up side of ramekin.

Bake in centre of 325°F (160°C) oven until edge is set, centre jiggles slightly and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on rack. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Place cups on small baking sheet; sprinkle evenly with sugar. Using blowtorch or placing 6 inches (15 cm) under broiler, heat until sugar bubbles and darkens, about 2 minutes. Chill, uncovered, for 30 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 49 mg
  • Protein 6 g
  • Calories 510.0
  • Total fat 39 g
  • Cholesterol 306 mg
  • Saturated fat 22 g
  • Total carbohydrate 36 g


  • Iron 11.0
  • Folate 14.0
  • Calcium 11.0
  • Vitamin A 35.0
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Chocolate Crème Brûlée