Creamy and rich custard, with notes of chocolate and brown sugar flavor, takes that classic crème Brule to the next level. I often have a surplus of egg yolks to use up after baking, and end up creating this dessert to use them up. I decided to mix things up by swapping out granular white sugar, for brown sugar and a dash of cocoa powder. The results are delicious! There really are endless flavor combinations that you could add to this recipe, such as pumpkin pie, spicy cinnamon, or you could get really fancy with some subtle sage notes. Whatever flavor you desire, you can use this recipe and tweak it the way you like.
TIPS AND TRICKS:
- The main thing to keep in mind when making any custard is too make sure you gradually add the hot cream to the egg yolks in order to temper the eggs. Otherwise you will end up with scrambled eggs.
- Make sure the Crème Brule has cooked long enough in the oven. It should be just set. It will still have a little bit of a wiggle in the center but will wiggle as a whole not a ripple affect.
- Be sure to use a water bath which keeps the custard smooth and creamy and allows it to bake evenly.
- I have found that while tempering the eggs you end up with a foam on top of your custard. Scoop this foam off the top so you have a smooth finish to your Crème Brule's.
- Torch the sugar when it is time to eat it. Otherwise the sugar will liquify in the fridge.
- Make sure you allow the custard to sit at least 4 hours in the fridge to finish setting.
- Sift the cocoa powder before adding to the cream to avoid getting little chocolate chunks in the custard. Or after combing and before pouring into your ramekin's pour through a strainer first.
WHAT YOU WILL NEED:
Butane kitchen torch, 6 round ramekins, small pot with lid, hand held whisk, measuring cups and spoons, kettle, large bowl, and a deep baking dish.
- 2 Cups Whipping Cream (heavy cream)
- 1 Tsp Vanilla
- 1/8 tsp Salt
- 2 Tbsp Cocoa Powder
- 5 Egg yolks
- 1/2 Brown Sugar
extra sugar for topping (white granular)
- Preheat oven to 325F and prepare 6 ramekins in your deep baking dish. Boil some water in a kettle to later add to your baking pan.
- Beat egg yolks and sugar together in a large bowl.
- Warm whipping cream, vanilla, cocoa powder and salt in a pot with the lid on using med low heat. Just until it simmers.
- Gradually add the warmed cream to your egg yolks, continuously whisking to ensure the yolks don't get scrambled.
- Scoop off and bubbly foam
- TIP: If your cocoa powder left a few chunks in the liquid, strain before adding to your ramekins. (Sifting before adding to the to the whipping cream can help prevent this)
- Pour into your ramekins evenly that were placed in your baking dish.
- Put your dish in the oven and then pour your boiling water from your kettle into the baking dish until it comes half way up the sides of you ramekins.
- Bake for 30 to 40 min, until just set. (see tips above for more detail)
- Let cool for at least 4 hours in the fridge.
- Brule/Torch the tops with sugar using your torch when it is time to serve. Make a good layer of granular sugar on top so you have a decent thickness to crack through.
Whether it's Sweet or Savoury, let it be made with love!