Chocolate and vanilla crème brûlée

Chocolate and vanilla crème brûlée
This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel.

It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.
53K 4.4/5 based on 5 reviews
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Last modified on: December 30th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
49 min.20 min.50 min.1 hour 59 min.
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Step by step recipe

Stage 1 - 15 min.
Chocolate and vanilla crème brûlée

Prepare the ganache

Prepare 350 g Chocolate ganache.

Stage 2 - 4 min.
Chocolate and vanilla crème brûlée
As soon as it is ready and while still hot, divide it evenly between the crème brulée dishes.

Put to wait in the fridge.

Stage 3 - 10 min.
Chocolate and vanilla crème brûlée

Prepare the vanilla cream

Preheat the oven to 320°F (160°C).

Put into a saucepan: 125 ml whole milk, 125 ml liquid cream and ½ vanilla pod with its seeds scraped out.

Bring to the boil on medium heat, then turn off the heat, cover and leave to infuse for 10 minutes.

Stage 4 - 2 min.
Chocolate and vanilla crème brûlée
Put 30 g caster sugar and 3 egg yolks into a mixing bowl.

Stage 5 - 1 min.
Chocolate and vanilla crème brûlée
Mix thoroughly.

Stage 6 - 20 min.
Chocolate and vanilla crème brûlée
Then pour in the infused milk while stirring.

Stage 7 - 1 min.
Chocolate and vanilla crème brûlée
Mix thoroughly.

Stage 8 - 2 min.
Chocolate and vanilla crème brûlée
Clean the saucepan, then pour the vanilla-flavoured mixture back in through a fine strainer.

Stage 9 - 8 min.
Chocolate and vanilla crème brûlée
Put the saucepan back on low heat and stir constantly while the custard thickens to "coating" consistency (you can leave a mark with your finger on the back of a wooden spatula or soft spatula, as shown in the photo.

Stage 10 - 20 min.
Chocolate and vanilla crème brûlée
Stand the saucepan in cold water to cool the custard rapidly.

Stage 11 - 4 min.
Chocolate and vanilla crème brûlée
When cooled, pour the custard as a second layer on top of the ganache.


Method 1: stand the dishes in a larger dish or tray on a sheet of paper (optional). Pour boiling water around the dishes before putting in the oven.

Stage 12
Chocolate and vanilla crème brûlée
Method 2: stand the dishes in an oven tray filled with boiling water.

Stage 13 - 30 min.
Chocolate and vanilla crème brûlée
Leave to cook for about 30 minutes until the vanilla custard is set.

Take the dishes out of the oven and leave to cool, then refrigerate for at least 2 hours or overnight, covered with plastic film, so that the custard is really cold.

Stage 14

Caramelize the tops

This is THE tricky moment: burning...

Sprinkle a tablespoonful of sugar evenly on top of the custard, then burn it as shown in this short demonstration video.

Note: the best tool for melting the sugar is a blow-lamp. If you don't have one, see below how to use your grill.

Stage 15 - 2 min.
Chocolate and vanilla crème brûlée
You should end up with the famous thin brown crust all over the surface of the custard.

Stage 16
Chocolate and vanilla crème brûlée
Put the crème brûlée back in the fridge for about 30 minutes for the caramel to harden and the custard to become cold again.

Reheat the crust a few seconds before serving your guests with the perfect crème brulée: chocolate ganache, cold creamy custard and a crust of hot, crunchy caramel.
As I said, the perfect crème brûlée (for me) is a soft, cold custard with a thin, hot, brown and crunchy crust. Here are some tips:
  • Proceed in two stages: caramelize the tops and refrigerate for about half an hour to cool. Just before serving, re-heat with the blowlamp for just a few seconds.
  • It's easier to get a good crust if you use white sugar rather than brown, but it's a matter of taste.
If you do not have a blowlamp, you can try using your grill (broiler): stand the dishes in the grill pan (or a deep, solid baking tray), add cold water to half the depth of the dishes, and put under the grill for just one or two minutes (maximum) to caramelize the sugar. The cold water protects the custard against the heat, but it's very difficult because the grill is always too hot.
Before caramelizing, a few days in the fridge covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,475 Kcal or 10,362 Kj55 gr569 gr481 gr
124 %21 %54 %73 %
Per 100 g
Energetic valueProteins CarbohydratesFats
329 Kcal or 1,377 Kj7 gr76 gr64 gr
16 %3 %7 %10 %
Per person
Energetic valueProteins CarbohydratesFats
619 Kcal or 2,592 Kj14 gr142 gr120 gr
31 %5 %13 %18 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 4 people : 4.12 €
  • Per person : 1.03 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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