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.
33K 5 4.4
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Last modified on: December 30th 2019

Keywords for this recipe:Crème bruléeCaramelVanillaChocolate
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
49 min.20 min.50 min.1 hour 59 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
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Step by step recipe


Stage 1 - 15 min.
Chocolate and vanilla crème brûlée : Photo of step #1

Prepare the ganache

Prepare 350 g Chocolate ganache.

Stage 2 - 4 min.
Chocolate and vanilla crème brûlée : Photo of step #2
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 : Photo of step #3

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 : Photo of step #4
Put 30 g caster sugar and 3 egg yolks into a mixing bowl.

Stage 5 - 1 min.
Chocolate and vanilla crème brûlée : Photo of step #5
Mix thoroughly.

Stage 6 - 20 min.
Chocolate and vanilla crème brûlée : Photo of step #6
Then pour in the infused milk while stirring.

Stage 7 - 1 min.
Chocolate and vanilla crème brûlée : Photo of step #7
Mix thoroughly.

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

Stage 9 - 8 min.
Chocolate and vanilla crème brûlée : Photo of step #9
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 : Photo of step #10
Stand the saucepan in cold water to cool the custard rapidly.

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

Cooking

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 : Photo of step #12
Method 2: stand the dishes in an oven tray filled with boiling water.

Stage 13 - 30 min.
Chocolate and vanilla crème brûlée : Photo of step #13
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 : Photo of step #15
You should end up with the famous thin brown crust all over the surface of the custard.

Stage 16
Chocolate and vanilla crème brûlée : Photo of step #16
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.
Remarks
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.
Keeping
Before caramelizing, a few days in the fridge covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,393 Kcal or 5,832 Kj23 gr131 gr89 gr
70 %9 %12 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
185 Kcal or 775 Kj3 gr17 gr12 gr
9 %1 %2 %2 %
Per person
Energetic valueProteins CarbohydratesFats
348 Kcal or 1,457 Kj6 gr33 gr22 gr
17 %2 %3 %3 %
% 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).
How much will it cost?
  • For 4 people : 4.12 €
  • Per person : 1.03 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Chocolate ganacheChocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate Truffles, Two-coloured chocolate-orange tart, Flaky chocolate brioche, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Pan-fried fish fillets, braised cabbage with Noilly Prat, Fresh spinach with cream, Gratin of Endives with Mont d'Or, Breton leek and mushroom tart, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Italian hot chocolate , Lime confectioner's custard (pastry cream), Elsa's Comtoise galette, Parisian-style chocolate custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Saint Honoré cake, Lime (or lemon) curd, Citrus tart, Liège waffles, ... All
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