Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

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.

18,6434.3/5

Grade this recipe

Last modified on: May 6th 2018

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
49 min.20 min.50 min.1 hour 59 min.
Preservation:
Before caramelizing, a few days in the fridge covered with plastic film.
At what time?
Work this out...

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: 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (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
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Cheese Soufflé, Real custard sauce (crème anglaise), Smoky potato and potimarron gratin, Sandwich bread, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Black Forest gateau, Rustic chicken and mushroom pie, Lemon and lime cakes, Ham pasta bake, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Chocolate cream, Mouna, Milk rolls, Sautéed pears with custard and orange syrup , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page