Chocolate Creme Brulee

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6 1x




  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 1/4 cup sugar
  • 6 ounces dark chocolate chips (or chopped chocolate)
  • 1/2 cup vanilla sugar (1/2 cup sugar mixed with 1/2 teaspoon vanilla)


  • Baking or roasting pan
  • Hot water
  • Refrigerator
  • Brulee torch


  1. Preheat oven to 350 degrees.
  2. Melt chocolate, either in a double-boiler or the microwave. Heat cream with vanilla over medium heat until hot but not boiling.
  3. While the cream heats, beat together egg yolks and sugar, just until color starts to lighten. Temper the eggs by stirring in a splash of hot cream. Stir continually while adding the rest of the cream, and then the chocolate. Mix well.
  4. Divide into 6 ramekins. Place ramekins into a baking or roasting pan, and carefully pour hot water into the pan about halfway up the sides of the ramekins. Bake 40-45 minutes, or until they are partially set but still a little jiggly on top, like Jello-O. Chill ramekins for at least 2 hours.
  5. A few minutes before serving, sprinkle vanilla sugar evenly over the tops. Use the torch to melt and gently caramelize the sugar into the perfect crispy lid. Allow sugar to harden before serving.


If you don’t have a brulee torch, you can melt the sugar by putting the ramekins under the broiler for 1-2 minutes. Return bruleed cremes back to the fridge to cool back down before serving.