Chocolate Rum Creme Brulee – a delicious recipe with egg yolk, Cream, Milk, sugar, chocolate, Nip. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 150C (300F). Lightly whisk egg yolk and set aside.
2
Combine milk, cream, sugar, chocolate and rum in a saucepan and bring to the boil over a medium heat. Stirring regularly until all chocolate is melted and the mixture is smooth.
3
Allow mixture to cool slightly (10 minutes), then pour in the egg yolk while whisking the mixture.
4
Put your ramekins in a baking dish and add enough water so that it comes about half way up the sides of the ramekins.
5
It's best to strain the mixture, but I've skipped it and still worked out fine. Pour the mixture into the ramekins and put the whole thing into the oven for about 40 mins. Give the tray a tap, they shouldn't look too liquidly when done.
6
Cool in the fridge for at least an hour.
7
If you have a torch, sprinkle with caster sugar and torch to create the sugar crisp top. This step can also be done under a very hot grill. Roughly chop some almonds (or hazlenuts) and sprinkle on top.
8
Done!
541
kcal
Calories
37
g
Fat
35
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 egg yolk, 200ml Cream, 200ml Milk, 4 tablespoon sugar, and more.
Yes, Chocolate Rum Creme Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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