When you want to take dessert to the next level, create a decadent French custard with a crispy sugar topping!
There are desserts you enjoy, and there are those that you savor, slowly, allowing each delectable bite to linger on your tongue for an extra second or two. Chocolate crème brûlée falls in the latter category. From the very first time I tried crème brûlée many years ago, I was hooked. However, nothing prepared me for my first bite of the chocolate variety. Chocolate mousse was always my go-to treat before—but not anymore.
There’s something so satisfying when you pick up your spoon and gently crack that outstanding caramelized sugar shell. In French, crème brûlée means “burnt cream”. You begin with a decadent, rich-tasting chocolate custard that serves as the perfect base for that crisp sugar topping. Then, you sprinkle on some sugar and caramelize it with a kitchen torch. Don’t worry if that piece of equipment is not in your kitchen. Your oven’s broiler will work equally well. Place your ramekins on a baking sheet and set them under the broiler for two to four minutes. Watch closely because they can go from caramelized to burnt in seconds. Don’t walk away from the oven.
There’s not much preparation required to make this dessert. The majority of the time is spent cooking and chilling. However, this is a plan-ahead dessert, as you do need plenty of time for the custard to set in the refrigerator once it has cooled to room temperature.
A few crucial things to remember when making any crème brûlée:
- Be careful when adding water to the baking pan so none gets into your ramekins, as that can ruin the custard.
- Don’t overcook the custard—the edges should be just set, and the center should still be slightly jiggly.
- Remember to strain the custard mixture before adding it to the ramekins to remove any lumps.
- Add the crunchy sugar topping within two hours of serving to prevent it from becoming soft. It’s best served as soon as possible for the best crunch.
Ingredient substitutions that work
Chocolate crème brûlée is naturally gluten-free, so no substitutions are necessary to remove gluten. It does, however, contain dairy. My favorite dairy-free substitution is one can of full-fat unsweetened coconut milk or coconut heavy cream. Other plant-based heavy creams will also work. If using dairy-free milk, you may need to add some cornstarch, so I recommend sticking with heavier creams.
Honey and maple syrup can each be used as sugar substitutes in the custard. You can also use maple sugar or coconut sugar to make the crunchy brûlée topping. I recommend pulsing the coconut sugar in a blender first to break down the large crystals into a finer texture, and then torching it carefully, as it burns faster than regular sugar. Maple sugar also burns faster, so use a lower temperature when torching. While date sugar will work, the topping will be softer and without that ultra-crisp shatter. It also burns faster, so be careful when heating it with the torch or under the broiler. Many keto sweeteners will also work, but since each type is different, you’ll have to read their labels or research how to exchange them for the sugar in this recipe.
How do I store leftovers?
Allow your chocolate crème brûlée to cool to room temperature, then refrigerate the ramekins tightly covered with plastic wrap for up to 4 days. It’s best to add the sugar topping right before serving, as it will soften if refrigerated and doesn’t harden if you try to re-torch it.
Serving suggestions
Chocolate crème brûlée is the perfect ending to any meal. Enjoy it with a simple and light Spinach Pasta Salad, Ground Chicken Burgers, or Salmon Croquettes, and a side salad with this Easy Greek Salad Dressing Recipe. For a romantic night, feed the kids early and enjoy a meal of Stuffed Salmon, Shrimp Carbonara, or Coconut Chicken Adobo with a bowl of white rice.
Chocolate Crème Brûlée
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- 1 1/2 teaspoons vanilla extract
- 3 ounces bittersweet chocolate finely chopped
- 4 large egg yolks
- 1 pinch of salt
- Extra granulated sugar for topping
- Fresh fruit or berries for optional garnish
Instructions
- Preheat your oven to 300°F and bring a pot of water to a boil for the water bath. In a small saucepan, gently heat the heavy cream with 1/4 cup of the sugar and the vanilla extract over low heat until it just begins to simmer. Remove from heat.
- Place the chopped chocolate in a heatproof bowl. Pour the warm cream over the chocolate, let it sit for 1-2 minutes, then whisk until smooth.
- In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of granulated sugar and a pinch of salt until smooth.
- Slowly stir the melted chocolate mixture into the egg yolk mixture while whisking constantly. Strain the custard through a fine sieve to remove any lumps.
- Divide the custard evenly among 6 ramekins. Place the ramekins in a baking dish and carefully pour boiling water into the dish until it comes halfway up their sides.
- Bake for 30 minutes or until the edges are set, but the center still has a slight jiggle. Remove the ramekins from the water bath and let them cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle 1-2 tablespoons of granulated sugar evenly over each custard and use a kitchen torch to melt the sugar until it forms a crisp, golden top. Serve immediately, garnished with fresh fruit or berries if desired.
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