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Tuxedo Crème Brûlée

The first step is making a chocolate ganache. Heavy cream is scalded in a saucepan before adding chopped chocolate. Once melted the chocolate ganache is poured in the bottom of ramekins. Then the ramekins are refrigerated until firm. Next a custard layer is made and poured over the chocolate layer. The ramekins then bake in the oven in a warm bath until the center is set. After refrigerating several hours sugar is sprinkled on top of the ramekins and melted with a kitchen torch.
Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Servings 6 people

Ingredients

Chocolate Ganache Layer

  • 6 oz chocolate milk, dark or semisweet
  • ½ cup heavy cream
  • ⅛ tsp salt

Top Layer

  • 1 full vanilla bean or 1 tbsp vanilla extract
  • ¼ tsp salt
  • 2 cups heavy cream
  • 5 egg yolks room temperature
  • ¾ cup sugar divided
  • 6 cups water

Instructions

Chocolate ganache

  1. Coarsely chop the chocolate. In a medium saucepan over medium heat, add the cream and bring to almost a boil. Reduce heat to the lowest temperature. Add the chocolate and salt and whisk to combine until the chocolate has melted and the mixture becomes smooth and shiny. Remove from the heat.
  2. Divide the chocolate ganache evenly among all 6 ramekins so they are filled a little less than ¼ of the way full. Place the ramekins in the freezer and freeze for 1 hour.

Custard Layer

  1. Start by splitting the vanilla bean down the center. Scrape out all the seeds and place in a large bowl. Take the vanilla bean and place in a pot with salt and heavy cream.
  2. Preheat the oven to 300 F.
  3. Heat the heavy cream mixture just until the cream is simmering. Do not boil. Remove from the stovetop and set aside to slightly cool. Remove the vanilla bean pod (if using vanilla extract stir it in here).
  4. In the bowl with the vanilla bean seeds, add the egg yolks and ½ cup sugar. Beat until the mixture is light, about 2 to 3 minutes.
  5. Add ¼ cup of the cream mixture into the egg mixture. Mix until combined. Then pour the tempered egg mixture into the remaining cream mixture. Stir until combined.
  6. Remove the chocolate filled ramekins from the freezer and place them into a metal 9x13 baking pan. Pour the remaining mixture evenly into the ramekins.
  7. Fill the baking pan with boiling water halfway up the sides of the ramekins. Bake for 30 to 35 minutes or until the centers are barely set.
  8. Cool completely at room temperature and then refrigerate for 3 to 4 hours before serving. Can be refrigerated 4 to 5 days before use.
  9. When ready to serve, sprinkle each ramekin with sugar. Use a kitchen torch to heat the tops and melts the sugar and browns.