Indulgent Espresso Chocolate Crème Brûlée
This Indulgent Espresso Chocolate Crème Brûlée combines the rich flavors of bittersweet chocolate and robust espresso, creating a luxurious dessert that is sure to impress. The silky custard is baked to perfection in ramekins and finished with a crisp caramelized sugar topping. Perfect for dinner parties or special occasions, this elegant treat is easy to make yet delivers on gourmet appeal. Serve chilled and enjoy as you break into the caramel shell to reveal the luscious chocolate-espresso custard beneath.
N/A
Servings
275
Calories
8
Ingredients
Ingredients
Heavy cream
1.5 (cups)
Whole milk
0.5 (cup)
Sugar
0.25 (cup)
Vanilla bean
0.5 (bean, scraped)
Bittersweet chocolate
2 (ounces, chopped)
Espresso powder
1 (tablespoon)
Large egg yolks
4 (none)
Granulated sugar (for topping)
4 (teaspoons)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a medium saucepan, combine the heavy cream, whole milk, sugar, the scraped vanilla bean (and pod for flavor), chopped bittersweet chocolate, and espresso powder. Heat the mixture over medium heat until it is scalding (just before boiling), stirring occasionally to ensure the chocolate melts completely.
3
In a stainless steel bowl, vigorously whisk the egg yolks until they are smooth and slightly thickened.
4
Gradually pour the hot cream mixture into the egg yolks while continuously whisking to prevent the eggs from cooking. Once fully combined, strain the custard mixture using a fine mesh sieve into a heatproof container with a pouring spout to ensure a smooth texture.
5
Arrange four 3/4-cup ramekins in a shallow baking dish. Evenly pour the strained custard into each ramekin.
6
Create a water bath by carefully pouring boiling water into the baking dish around the ramekins, ensuring the water comes halfway up the sides.
7
Bake in the preheated oven for about 30 to 35 minutes. The custards are done when the centers jiggle slightly but are not liquid. Remove the baking dish from the oven and let the ramekins cool on a wire rack.
8
Once the custards are at room temperature, cover and refrigerate for at least 3 hours or overnight to set completely.
9
When ready to serve, sprinkle each custard with a teaspoon of granulated sugar. Using a crème brûlée torch, caramelize the sugar until golden and crispy, or place under the broiler for a few minutes, keeping a close eye to prevent burning.
10
Allow the caramelized tops to cool for a minute before serving. Enjoy!
Nutrition Information
21g
Fat
19g
Carbs
5.75g
Protein
13.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Indulgent Espresso Chocolate Crème Brûlée?
The dessert features a combination of rich bittersweet chocolate and robust espresso, resulting in a luxurious and elegant gourmet flavor.
How many calories are in one serving of this Crème Brûlée?
Each serving contains approximately 275 calories.
What is the fat content per serving?
There are 21 grams of fat per serving of this dessert.
How much sugar is in the Indulgent Espresso Chocolate Crème Brûlée?
One serving contains 13.75 grams of sugar.
What are the primary ingredients needed for the custard base?
The base requires heavy cream, whole milk, sugar, a vanilla bean, chopped bittersweet chocolate, espresso powder, and large egg yolks.
What temperature should I set my oven to?
The oven should be preheated to 325°F (160°C).
How many egg yolks are required for this recipe?
This recipe calls for 4 large egg yolks.
What size ramekins are recommended for this recipe?
The recipe specifies using four 3/4-cup ramekins.
How is the espresso powder incorporated?
The espresso powder is heated with the heavy cream, whole milk, sugar, vanilla bean, and chocolate in a saucepan until scalding.
What is the purpose of straining the custard mixture?
Straining the custard through a fine mesh sieve ensures a perfectly smooth texture by removing any lumps or vanilla bean bits.
How do I temper the eggs for this Crème Brûlée?
Gradually pour the hot cream mixture into the whisked egg yolks while continuously whisking to prevent the eggs from cooking or curdling.
What is a water bath and how is it used here?
A water bath is created by pouring boiling water into the baking dish around the ramekins until it reaches halfway up their sides, ensuring even cooking.
How long does the Crème Brûlée need to bake?
It should bake for approximately 30 to 35 minutes in a preheated oven.
How can I tell when the custards are done baking?
The custards are done when the centers jiggle slightly when moved but are no longer in liquid form.
How long must the dessert chill before serving?
The custards should be refrigerated for at least 3 hours or overnight to set completely.
How do I achieve the caramelized top?
Sprinkle each custard with a teaspoon of granulated sugar and use a kitchen torch to melt it until golden and crispy.
Can I make the caramelized top without a kitchen torch?
Yes, you can place the sugar-topped ramekins under a broiler for a few minutes, though you must watch them closely to prevent burning.
How much protein is in each serving?
Each serving provides 5.75 grams of protein.
What type of chocolate is recommended for this recipe?
Two ounces of chopped bittersweet chocolate are recommended for the richest flavor.
Is this recipe considered difficult to make?
The recipe is described as easy to make despite its gourmet appeal and elegant presentation.
How many total ingredients are used?
There are 8 total ingredients used in this recipe.
What kind of milk is used in the custard?
The recipe calls for 0.5 cups of whole milk.
What is the carbohydrate count per serving?
Each serving contains 19 grams of carbohydrates.
Should the dessert be served warm or cold?
The custard itself should be served chilled, though the caramelized top is best right after it has cooled for a minute.
What tags are associated with this recipe?
Associated tags include dessert, chocolate, espresso, gourmet, baking, and special occasions.
How much espresso powder is required?
The recipe requires 1 tablespoon of espresso powder.
How much vanilla bean should I use?
Use half of a vanilla bean, scraped for the seeds, and include the pod during heating for flavor.
What should I do after removing the baking dish from the oven?
Let the ramekins cool on a wire rack until they reach room temperature before refrigerating.
How much heavy cream is needed?
The recipe uses 1.5 cups of heavy cream.
What is the recommended occasion for this dessert?
This elegant treat is perfect for dinner parties or special occasions.