Chocolate Crème Brûlée Valentines (Printable)

Silky chocolate custard with crisp caramelized sugar topping

# What You’ll Need:

→ Dairy

01 - 1 1/2 cups heavy cream
02 - 1/2 cup whole milk

→ Chocolate

03 - 4 oz high-quality bittersweet chocolate, chopped

→ Eggs

04 - 4 large egg yolks

→ Sweeteners

05 - 1/4 cup granulated sugar (for custard)
06 - 4 tsp granulated sugar (for topping)

→ Flavorings

07 - 1 tsp pure vanilla extract
08 - Pinch of salt

# How To Make It:

01 - Preheat the oven to 325°F. Place 4 ramekins (6 oz each) in a deep baking dish.
02 - In a saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat, add the chopped chocolate, and whisk until smooth.
03 - In a bowl, whisk the egg yolks, 1/4 cup sugar, vanilla extract, and salt until well combined.
04 - Gradually pour the warm chocolate cream into the egg mixture, whisking constantly to prevent scrambling.
05 - Strain the mixture through a fine-mesh sieve into a jug to ensure a silky texture.
06 - Divide the custard evenly among the ramekins.
07 - Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
08 - Bake for 30–35 minutes, or until the custards are just set but still slightly wobbly in the center.
09 - Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.
10 - Just before serving, sprinkle 1 teaspoon sugar evenly over each custard. Caramelize the sugar with a kitchen torch (or under a preheated broiler) until golden and crisp. Allow to cool for 2 minutes, forming a crackly top.

# Expert Advice:

01 -
  • The contrast between that molten chocolate custard and the shattering crisp sugar top is absolutely swoon worthy
  • Making restaurant quality dessert at home feels like pulling off a delicious secret
  • The water bath technique sounds fancy but essentially guarantees perfectly set custard every single time
02 -
  • Overbaked custard becomes grainy and curdled, I'd rather pull them out slightly under than risk ruining the texture
  • Room temperature ingredients prevent the chocolate from seizing when you combine everything
  • The sugar topping needs to be completely cooled before eating or you'll burn your tongue on hot caramel
03 -
  • Make these up to 3 days ahead and add the sugar topping right before serving for ultimate convenience
  • The custards continue cooking slightly from residual heat, so pulling them out when they look slightly underdone is actually perfect

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