Decadent Tuxedo Crème Brûlée
Indulge in the luxurious layers of this Decadent Tuxedo Crème Brûlée, where rich bittersweet chocolate meets silky smooth vanilla custard. Perfectly baked and finished with a caramelized sugar top, this dessert will elevate any gathering. Impress your guests with the contrast of dark and light flavors while savoring the velvety texture. Ideal for special occasions or a sweet ending to a dinner party, this recipe serves 8 and is sure to become a favorite.
N/A
Servings
325
Calories
6
Ingredients
Ingredients
egg yolks
8 large (none)
sugar
1/3 cup (for custard)
heavy whipping cream
3 cups (none)
vanilla bean
1 (split)
bittersweet chocolate
4 ounces (chopped fine)
sugar
8 teaspoons (for brûlée topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the egg yolks and 1/3 cup of sugar until well combined and slightly pale.
3
In a heavy saucepan over medium heat, pour in the heavy whipping cream.
4
Split the vanilla bean in half lengthwise, scraping the seeds into the cream, and add the entire bean to the pot.
5
Heat the mixture until it reaches a simmer, then remove it from the heat.
6
Gradually whisk the hot cream mixture into the egg yolks to temper them, ensuring a smooth blend.
7
Strain the mixture through a fine-mesh sieve to eliminate any curdled bits and ensure a silky custard.
8
Divide the strained mixture in two: transfer 2 scant cups to another bowl.
9
Add the finely chopped bittersweet chocolate to the first bowl containing the majority of the custard. Whisk until the chocolate is fully melted and incorporated.
10
Pour the chocolate custard evenly into eight 2/3-cup ramekins, and arrange them in a deep baking dish.
11
Create a bain-marie by filling the baking dish with hot water halfway up the sides of the ramekins.
12
Bake in the preheated oven for 25 minutes, or until the edges are set but the centers remain slightly jiggly.
13
Remove from the oven and chill in the refrigerator for at least 30 minutes.
14
Once chilled, gently pour the reserved vanilla custard over the set chocolate custards in each ramekin.
15
Return the ramekins to the bain-marie and bake for an additional 35 minutes, or until just set.
16
Remove from the oven and chill for at least two hours, or until ready to serve.
17
Before serving, sprinkle 1 teaspoon of sugar evenly over the tops of each custard.
18
Use a kitchen torch to caramelize the sugar until it melts and forms a golden crust. If you don't have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
19
Chill again until serving time, allowing the sugar crust to harden.
Nutrition Information
25g
Fat
20g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Tuxedo Crème Brûlée?
It is a luxurious layered dessert featuring a base of bittersweet chocolate custard topped with a layer of silky vanilla custard and a caramelized sugar crust.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How many egg yolks are needed for the custard?
The recipe requires 8 large egg yolks.
What type of chocolate is used in the recipe?
The recipe calls for 4 ounces of finely chopped bittersweet chocolate.
How much heavy whipping cream is necessary?
You will need 3 cups of heavy whipping cream.
How do I prepare the vanilla bean?
Split the vanilla bean in half lengthwise, scrape the seeds into the cream, and then add the entire bean to the pot while heating.
What is the purpose of straining the custard mixture?
Straining through a fine-mesh sieve eliminates any curdled bits and ensures a perfectly silky custard texture.
How is the custard tempered?
Tempering is done by gradually whisking the hot cream mixture into the egg yolks to bring their temperature up without scrambling them.
How is the custard divided between the two flavors?
The strained mixture is divided by transferring 2 scant cups to a separate bowl for the vanilla layer, while the remainder is mixed with chocolate.
What size ramekins are recommended?
The recipe uses eight 2/3-cup ramekins.
What is a bain-marie and how is it used here?
A bain-marie is a water bath; the ramekins are placed in a deep baking dish filled with hot water halfway up their sides to ensure even cooking.
How long does the chocolate layer bake initially?
The chocolate layer is baked for 25 minutes until the edges are set but the centers are still slightly jiggly.
How long should the chocolate layer chill before adding the vanilla layer?
It should be chilled in the refrigerator for at least 30 minutes.
How long is the second baking period?
Once the vanilla custard is added, the ramekins are baked for an additional 35 minutes.
What is the final chilling time before serving?
The custard should chill for at least two hours or until you are ready to serve.
How much sugar is used for the brûlée topping?
One teaspoon of sugar is sprinkled evenly over the top of each individual custard.
How do you caramelize the sugar on top?
You can use a kitchen torch to melt the sugar into a golden crust, or place them under a broiler for a few minutes.
Can I make this without a kitchen torch?
Yes, you can use the oven's broiler setting, but you must watch it very closely to prevent the sugar from burning.
What are the nutritional calories per serving?
There are approximately 325 calories per serving.
What is the fat content per serving?
Each serving contains approximately 25 grams of fat.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
What is the protein content of the dessert?
Each serving provides 5 grams of protein.
Is this a gluten-free dessert?
Based on the ingredients list (eggs, sugar, cream, vanilla, chocolate), this recipe does not contain gluten.
What cuisine style does this recipe follow?
This is a French-style dessert.
Why is it called 'Tuxedo' Crème Brûlée?
The name refers to the aesthetic contrast between the dark bittersweet chocolate layer and the light vanilla custard layer.
Should the sugar crust be chilled again after torching?
Yes, you should chill the custards again briefly after caramelizing to allow the sugar crust to harden properly.
What are the key flavor profiles of this dish?
The primary flavors are bittersweet chocolate and smooth vanilla.
Can this be made for special occasions?
Yes, it is described as an ideal dessert for special occasions or as a sweet ending to a dinner party.
What is the texture of the final product?
The dessert features a velvety, smooth custard texture contrasted by a hard, crunchy caramelized sugar top.