Chocolate Creme Brulee

Recipe created & provided by Chef Crusco Catering in Austin, Texas

Ingredients (makes 8)

  • 4 cups Heavy Cream
  • 1/2 cup plus 6 tbsps. Sugar
  • 5 ounces Bittersweet Chocolate – chopped
  • 3 ounces Semi Sweet Chocolate – chopped
  • 10 large Egg Yolks
  • 8-10 tbsps. Turbinado Sugar (coarse sugar)
  • Fresh Mint
  • Mixed Berries (strawberries, raspberries, blackberries)


  1. Preheat oven to 300 degrees. Make Creme brulee mix by heating cream and 1/2 cup sugar in a sauce pot over medium heat. Using a whisk, stir until sugar dissolves & cream just begins to simmer.
  2. Immediately add both chocolates (off the heat) and whisk until melted and smooth.
  3. Whisk remaining 6 tbsps. sugar with the egg yolks in a medium bowl. Slowly pour cream-chocolate mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve and set aside.
  4. Pour custard into the eight (4-6 oz ramekins). Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins.
  5. Bake until custards are just set (about 45 minutes to 1 hour). Start checking after 30 minutes as you want the custard to just start to set and not be over cooked.
  6. Using oven mitts, carefully remove from the water and let custards cool down. Once cool, cover each with Plastic wrap and refrigerate for 1-2 hours minimum (best if done over night).
  7. When ready to serve, top each ramekin with 1-2 tsbps. Turbinado sugar covering all of the creme brulee surface. Torch each surface using a small handheld kitchen torch (be sure it is about a 90-degree angle and 3-4 inches from surface of custard).
  8. Move flame back and forth until surface is caramelized (it will start to turn in color, bubble and give off a sweet/nutty aroma). Set them aside.
  9. To serve, top each with a mix of berries and fresh mint. Serve immediately and enjoy!

NOTE: If you dont have a handheld torch, you can broil custards on top rack until caramelized. Just keep an eye on it as it will only take 1-2 minutes.