Chocolate Creme Brulee

"Smooth, rich, creamy, with a great caramel crust, and best of all CHOCOLATE!!!"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
1hr 5mins


  • Custard

  • 2 cups whipping cream
  • 1 tablespoon vanilla extract
  • 3 ounces semisweet chocolate, chopped
  • 6 egg yolks
  • 6 tablespoons sugar
  • Topping

  • 3 tablespoons sugar
  • 3 tablespoons firmly packed brown sugar


  • For custard: Place cream in heavy, medium saucepan.
  • Bring to simmer and remove from heat.
  • Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
  • Whisk egg yolks and sugar in medium bowl to blend.
  • Slowly whisk in hot chocolate cream.
  • Let cool to room temperature, stirring occasionally, about 15-20 minutes.
  • Position rack in center of oven and preheat to 300F.
  • Arrange six ½ cup ramekins or custard cups in shallow baking pan.
  • Divide cooled chocolate mixture among them.
  • Pour enough hot water into baking pan to come halfway up sides of ramekins.
  • Bake until custards are just set, about 40 minutes.
  • Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
  • For topping: Preheat broiler.
  • Mix sugars together.
  • Sprinkle over custard in an even layer.
  • Place ramekins on a baking sheet.
  • Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
  • Let stand 5 minutes before serving.

Questions & Replies

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  1. This turned out delicious! I halved the recipe, melted the chocolate,cream, and butter in microwave on 70% for one minute and it came together nicely. Poured in two larger custard cups, and baked around 10 minutes longer than suggested. It was so creamy and delicious! Thanks for posting!
  2. This was just so good - we all loved it - is there any more they asked. Next time the only thing I'll do different is make twice as much!! Thanks evelyn/athens it looks great, tastes great and really is so easy - we love ya!!
  3. This is seriously delicious! The only thing I did differently was to use a torch for the sugar on top. I know I will be making this recipe again. Thanks!
  4. To round out my French inspired dinner of course I had to have dessert! This brulee made for a very happy ending to a wonderful meal! I did serve it with a nice dollop of homemade whip cream, and it was totally enjoyed!
  5. Super delicious and extremely decadent! I decided to tweak this a little based on other creme brulee recipes I have made. I halved the cream and cooked the custard on the stove first, so it would be really thick, the way we like it. I let it steep covered over the chocolate for 15 minutes after tempering/cooking on the stove. I used raw sugar for the brulee, since it works really well with my torch. This is fabulous and does not disappoint for that sinful Valentine's Day dessert!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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