Burnt Cream Brulee
Burnt Cream Brulee offers a rich, velvety custard infused with vanilla and complemented by a contrasting crispy caramelized sugar topping. The addition of semi-sweet chocolate adds depth and a subtle sweetness, making it an elegant dessert perfect for special occasions or indulgent treats.
Ingredients
Instructions
- Heat 1/2 cup of whipping cream and chocolate morsels in a saucepan over low heat, stirring until the chocolate melts.
- Cool slightly.
- Pour the mixture evenly into 6 round baking dishes and set aside.
- Whisk together the remaining 2 1/2 cups of whipping cream, egg yolks, 1/2 cup sugar, and vanilla until the sugar dissolves and the mixture is smooth.
- Pour the custard mixture evenly into the prepared baking dishes and place the dishes in a 13 x 9 inch baking pan.
- Add hot water to the larger baking dish to a depth of 1/2 inch, creating a water bath.
- Bake at 275°F (135°C) for 1 hour and 30 minutes.
- Remove the custards from the water bath and cool in the pan on a wire rack.
- Remove the custards from the pan, cover, and chill in the refrigerator for 8 hours.
- Sprinkle 1/2 tablespoon of brown sugar over each custard and place in the oven or under a broiler.
- Broil until the sugar melts and forms a crispy caramelized layer, about 1-2 minutes, keeping a close eye to prevent burning.
- Let stand for 5 minutes to allow the sugar to harden before serving.
Tips & Substitutions
For a smoother custard, ensure the egg yolks are whisked thoroughly before adding other ingredients. If you prefer a dairy-free option, substitute the whipping cream with coconut cream. To enhance the chocolate flavor, consider adding a pinch of sea salt to the chocolate mixture. Watch the broiling closely to avoid burning the sugar; it can go from perfect to burnt in seconds.
Serving Suggestions
Serve the burnt cream brulee chilled for the best texture, and consider pairing it with fresh berries or a dollop of whipped cream for added freshness. This dessert pairs beautifully with a rich espresso or a glass of dessert wine for a complete indulgent experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the custards in a warm water bath for a few minutes to gently bring them back to a pleasant temperature without compromising their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Burnt Cream Brulee contains roughly 477 calories, with 6g protein, 50g carbohydrates, and 20g fat. It is an excellent source of vitamin C (41% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the burnt cream brulee a day in advance. Just follow all the steps and chill the custards in the refrigerator overnight for the best flavor development. Remember to caramelize the sugar just before serving for that delightful crispy top.
What can I use instead of semi-sweet chocolate morsels?
You can substitute semi-sweet chocolate morsels with dark chocolate for a richer flavor or with milk chocolate for a sweeter taste. Additionally, consider using chopped chocolate bars if you don't have morsels on hand; just ensure they melt smoothly in the cream.
Why did my sugar not caramelize properly?
If the sugar does not caramelize correctly, it may be due to uneven heating or too much distance from the broiler. Make sure to keep the custards close to the heat source and watch them closely while broiling. If necessary, use a kitchen torch for more control over the caramelization process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).