Espresso Chocolate Creme Brulee – a delicious recipe with heavy cream, milk, sugar, vanilla bean, bittersweet chocolate, espresso powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325 degrees F.
2
Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight.
3
Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a creme brulee torch or under the broiler.
651
kcal
Calories
47
g
Fat
33
g
Carbs
16
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 8 ingredients. The key ingredients include: 1 1/2 cups heavy cream, 1/2 cup whole milk, 1/4 cup sugar, 1/2 vanilla bean, scraped, and more.
Yes, Espresso Chocolate 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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