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.
It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.
28,6324.3/5 for 4 ratings
Grade this recipe: Last modified on: December 30th 2019
For 4 people, you will need:
- 0
350 g Chocolate ganache - 1
125 ml whole milk - 2
125 ml liquid cream - 3
½ vanilla pod - 4
30 g caster sugar - 5
3 egg yolks - 6 4 tablespoons caster sugar
- Total weight: 752 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Before caramelizing, a few days in the fridge covered with plastic film.Step by step recipe
Stage 1 - 15 min.
Prepare the ganache
Prepare 350 g Chocolate ganache.Stage 2 - 4 min.
As soon as it is ready and while still hot, divide it evenly between the crème brulée dishes.
Put to wait in the fridge.
Put to wait in the fridge.
Stage 3 - 10 min.
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.
Put 30 g caster sugar and 3 egg yolks into a mixing bowl.
Stage 5 - 1 min.
Mix thoroughly.
Stage 6 - 20 min.
Then pour in the infused milk while stirring.
Stage 7 - 1 min.
Mix thoroughly.
Stage 8 - 2 min.
Clean the saucepan, then pour the vanilla-flavoured mixture back in through a fine strainer.
Stage 9 - 8 min.
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.
Stand the saucepan in cold water to cool the custard rapidly.
Stage 11 - 4 min.
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
Method 2: stand the dishes in an oven tray filled with boiling water.
Stage 13 - 30 min.
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.
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.
You should end up with the famous thin brown crust all over the surface of the custard.
Stage 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,393 Kcal or 5,832 Kj | 23 gr | 131 gr | 89 gr |
| 70 % | 9 % | 12 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 185 Kcal or 775 Kj | 3 gr | 17 gr | 12 gr |
| 9 % | 1 % | 2 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 348 Kcal or 1,457 Kj | 6 gr | 33 gr | 22 gr |
| 17 % | 2 % | 3 % | 3 % |
How much will it cost?
- For 4 people : 4.12 €
- Per person : 1.03 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Flaky chocolate brioche, Chocolate Truffles, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Milk rolls, Pear and chocolate tart with a hint of mint, Pistachio custard tart, Cheese Soufflé, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Leek fondue, Creamy "terre et mer" pots, Turban of sole with langoustines, Cocotte eggs with Comté, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, You should not leave egg yolks in contact with sugar, Plain cake, Warm apple feuillantines, Caramelized pear custard tart, ... All |
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