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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.
19,8824.3/5 for 4 ratings
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Last modified on: May 6th 2018

For 12 people, you will need:

Change those ingredients 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.
Keeping: Before caramelizing, a few days in the fridge covered with plastic film.
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?
Work this out...

Step by step recipe


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

Prepare the ganache

Prepare 1 kg 50 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: 375 ml whole milk, 375 ml liquid cream and 2 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 90 g caster sugar and 9 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.

Nutritional information

% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Chocolate ganacheChocolate 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 milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Gâteau Basque , Pain perdu, Pistachio confectioner's custard, Elsa's Comtoise galette, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Rustic chicken and mushroom pie, Chilli langoustines, Fresh spinach with cream, Creamy plum and pear clafoutis, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Bonnevaux apple tart, Pears in red wine with blackcurrant , Frozen cottage cheese with strawberries, Ciabatta, ... All

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