Decadent Chocolate Espresso Crème Brûlée
Indulge in the ultimate dessert experience with this Decadent Chocolate Espresso Crème Brûlée. This luxurious custard blends rich semisweet chocolate with the robustness of espresso, creating a delightful marriage of flavors. The silky-smooth texture melts in your mouth, while the beautifully caramelized crust adds a satisfying crunch that contrasts perfectly with the creamy interior. Perfect for impressing guests at dinner parties or for a cozy night in, this dessert is a coffee lover's dream and a showstopper for any occasion!
N/A
Servings
400
Calories
7
Ingredients
Ingredients
Whipping cream
3 cups (none)
Whole espresso beans
1/3 cup (none)
Granulated sugar
1/3 cup (none)
Vanilla bean or vanilla extract
1 vanilla bean or 1 1/2 teaspoons (If using a vanilla bean, split and scrape it.)
Semisweet chocolate, chopped
6 ounces (none)
Egg yolks
6 (separate from whites)
Brown sugar, packed
1/3 cup (none)
Instructions
1
In a medium saucepan, combine 2 1/2 cups of the whipping cream, espresso beans, and granulated sugar. If using a vanilla bean, slice it in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture. If you are using vanilla extract, you’ll add it later.
2
Heat the cream mixture over medium heat until small bubbles begin to form around the edges. Once heated, remove it from the heat, cover, and let steep for 30-40 minutes, allowing the flavors to meld and infuse.
3
Preheat your oven to 400°F (200°C). Place 8 ramekins (1/2 to 3/4 cup capacity) in a shallow roasting pan.
4
In a metal bowl, combine the chopped semisweet chocolate and the remaining 1/2 cup of whipping cream. Set the bowl over a pan of simmering water (double boiler) and stir occasionally until the chocolate is completely melted and smooth.
5
In a large mixing bowl, beat the egg yolks until well blended. Slowly strain the espresso-cream mixture into the egg yolks while whisking constantly to ensure they don’t scramble. If you're using vanilla extract, stir it into the mixture now.
6
Gradually whisk the combined cream and egg yolk mixture into the melted chocolate until fully incorporated, then strain the custard through a fine mesh sieve to ensure a smooth texture.
7
Carefully pour the custard into the ramekins. Prepare a water bath by adding boiling water to the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan securely with aluminum foil.
8
Bake in the preheated oven for 50-60 minutes or until the edges are set but the centers are still slightly jiggly, resembling gelatin.
9
Once baked, remove the ramekins from the water bath using tongs and let them cool on a wire rack for 30-40 minutes until they reach room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 1 hour or up to 24 hours before serving.
10
Before serving, adjust the oven rack to 8 inches from the broiler. Evenly distribute about 2 teaspoons of packed brown sugar over the top of each custard using a fine strainer.
11
Gently spread the brown sugar with your fingers for an even layer. Return the ramekins to the roasting pan and surround them with ice cubes to help prevent overcooking.
12
Broil the crème brûlées for 3-6 minutes, watching carefully until the sugar has melted and caramelized to a beautiful golden brown. Keep an eye on them to prevent burning.
13
Allow the desserts to cool to room temperature before refrigerating. If made more than 4 hours ahead, keep in mind that the sugar topping will begin to soften, so it’s ideal to caramelize just before serving.
Nutrition Information
27.5g
Fat
33.75g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Espresso Crème Brûlée?
It is a luxurious dessert blending rich semisweet chocolate with robust espresso in a silky custard, topped with a caramelized sugar crust.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There are 27.5g of fat per serving.
How many carbohydrates are in this dessert?
This recipe contains 33.75g of carbohydrates per serving.
What is the protein content?
Each serving provides 7.5g of protein.
How many ingredients are needed for this recipe?
There are 7 main ingredients required for this recipe.
What kind of chocolate should be used?
The recipe calls for 6 ounces of chopped semisweet chocolate.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can use either 1 vanilla bean or 1 1/2 teaspoons of vanilla extract.
What type of cream is used for the base?
The recipe uses 3 cups of whipping cream.
Should I use ground espresso or whole beans?
Use 1/3 cup of whole espresso beans to infuse the cream.
How many egg yolks are required?
This recipe requires 6 egg yolks.
What is the recommended oven temperature for baking?
Preheat the oven to 400°F (200°C).
How long should the espresso beans steep in the cream?
The mixture should steep for 30-40 minutes after being heated.
What is the purpose of the water bath?
The water bath (bain-marie) ensures the custard cooks evenly and maintains a smooth texture.
How long does the crème brûlée need to bake?
Bake the custard for 50-60 minutes.
How can I tell when the custard is done?
The edges should be set, but the center should still be slightly jiggly, resembling gelatin.
How long should the ramekins cool before going in the fridge?
Let them cool on a wire rack for 30-40 minutes until they reach room temperature.
How long should the dessert be refrigerated?
Refrigerate for at least 1 hour or up to 24 hours before serving.
What kind of sugar is used for the caramelized topping?
Use 1/3 cup of packed brown sugar for the topping.
How do I caramelize the sugar topping?
Adjust the oven rack to 8 inches from the broiler and broil for 3-6 minutes until melted and golden brown.
Why are ice cubes used during the broiling process?
Ice cubes are placed in the roasting pan around the ramekins to prevent the custard from overcooking while the sugar caramelizes.
How much sugar goes on each individual ramekin?
Distribute about 2 teaspoons of packed brown sugar over the top of each custard.
Should the custard be strained?
Yes, strain the espresso-cream mixture into the yolks and then strain the final custard through a fine mesh sieve for a smooth texture.
What size ramekins are best for this recipe?
Use 8 ramekins with a 1/2 to 3/4 cup capacity.
Can I make this dessert more than 4 hours ahead?
Yes, but it is best to caramelize the sugar just before serving as the topping will soften over time.
How do I melt the chocolate?
Combine the chocolate with 1/2 cup of whipping cream in a double boiler over simmering water until smooth.
What should I do if I use a vanilla bean?
Slice it in half lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture.
How many servings does this recipe provide?
The recipe is designed for 8 individual servings.
Is it necessary to cover the pan while baking?
Yes, the roasting pan should be covered securely with aluminum foil while in the oven.
How do I prepare the brown sugar for the topping?
Use a fine strainer to distribute it evenly and then gently spread it with your fingers for a smooth layer.