- Step 1
Heat the oven to 325 F.
- Step 2
Whisk egg yolks with sugar until combined.
- Step 3
Heat the cream with chocolate until the chocolate melts, then stir in espresso and Kahlua.
- Step 4
Gradually whisk the hot cream mixture into the yolks.
- Step 5
Divide the custard among ramekins set in a baking dish. Add hot water halfway up the sides.
- Step 6
Bake about 30 to 35 minutes until just set, then chill for at least 2 hours.
- Step 7
Sprinkle the tops with sugar and caramelize under a broiler or with a kitchen torch. Chill briefly before serving.
- Calories:624 kcal31%
- Protein:11 g22%
- Carbohydrates:37 g14%
- Sugar:33 g66%
- Salt:0.1 g2%
- Energy:2611 kJ31%
- Fat:48 g69%
Chocolate Creme Brulee is a Delights of Culinaria recipe built around Egg Yolks, Sugar, Heavy Whipping Cream. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as dessert and yields about 6 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
