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Double chocolate creme brulee Recipes
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Recipe Name : Double chocolate creme brulee
Country : United States
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Category : Home > Desserts > Brulee
Chef : Cathie Lonnie
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100g dark chocolate, roughly chopped
600ml thickened cream
4 egg yolks
1/2 cup caster sugar
100g white chocolate, roughly chopped

Combine dark chocolate and 1/3 cup cream in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Divide mixture between four 1 cup-capacity heatproof ramekins. Refrigerate for 1 hour or until firm.

Meanwhile, place remaining cream in a saucepan over medium-high heat. Bring to the boil. Remove from heat. Place yolks and 1/3 cup sugar in a large, heatproof bowl. Whisk until thick and creamy. Gradually whisk in hot cream.

Return mixture to pan. Reduce heat to low. Cook, stirring with a wooden spoon, for 3 to 5 minutes or until custard thickens slightly. Remove from heat. Stir in white chocolate until melted and smooth. Return to heatproof bowl. Set aside for 30 minutes. Preheat oven to 160C/140C fan-forced.

Pour custard into ramekins. Place in a large baking dish. Pour boiling water into dish until halfway up sides of ramekins. Bake for 35 minutes or until just set (custards should still have a slight wobble when done). Carefully remove dish from oven. Remove ramekins from water bath. Set aside to cool. Refrigerate, covered, for 4 hours.

Position a grill rack as close to grill as possible. Preheat grill on medium-high. Place ramekins in a heatproof baking dish filled with ice (see note). Sprinkle remaining sugar over each custard. Place under grill for 4 to 5 minutes or until sugar melts and caramelises. Set aside for 5 minutes or until toffee sets. Serve.

Placing custards in a dish full of ice keeps the custard chilled and stops it overcooking while the sugar caramelises under the grill. Placing the custards as close as possible to the grill also speeds the process.