This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
78 K 4.4/5 (5 reviews)
1 hour 60 min.
Average
4.15 €
4 people
7 IngredientsLast modified on: December 30th 2019
For 4 people, you will need:
- 1
350 g chocolate ganache - 2
125 ml whole milk - 3
125 ml liquid cream - 4
½ vanilla pod - 5
30 g caster sugar - 6
3 egg yolks - 7 4 tablespoons caster sugar
- Total weight: 755 grams
Times for this recipe
Preparation: 50 min.
Resting: 20 min.
Cooking: 50 min.
All in all: 1 hour 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Keeping: Before caramelizing, a few days in the fridge covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 570 RDI=50 % | 480 RDI=70 % | 2,470 RDI=120 % | 10,360 RDI: 120 % |
| Per 100 g | 7 RDI=3 % | 80 RDI=7 % | 60 RDI=10 % | 330 RDI=20 % | 1,380 RDI: 20 % |
| Per person | 10 RDI=5 % | 140 RDI=10 % | 120 RDI=20 % | 620 RDI=30 % | 2,590 RDI: 30 % |
How much will it cost?
- For 4 people : 4.15 €
- Per person : 1.05 €
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)
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Hazelnut and chocolate biscuits, Two-coloured chocolate-orange tart, Chocolate Truffles, Flaky chocolate brioche, Little cakes with a chocolate and hazelnut centre, ... See them all 5
Whole milk
Like these other recipes: Leek and celery soup, Naan, Gratin Dauphinois, Kervallon soup, Parmesan milk, ... See them all 69
Liquid cream
Like these other recipes: Cream of cauliflower soup with smoked haddock , Langres-style spinach, Veal with mushrooms and green asparagus, Croque-monsieur complet, Filet mignon with asparagus, ... See them all 174
Caster sugar
Like these other recipes: Mousse with two chocolates, Crunchy blackcurrant and mascarpone cream verrine, Macarons (the original French macaroons) , Clafoutis batter, Baked Alaska, ... See them all 374
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011246 K4.2 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025497 K 25 20 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011403 K 44.8 15 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019936 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.