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Ingredients
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4 cups heavy whipping cream
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1 vanilla bean, split in half lengthwise
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¼ teaspoon salt
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8 egg yolks
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¾ cup white sugar
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2 tablespoons white sugar
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½ cup cocoa powder
Topping:
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½ cup brown sugar, divided
Directions
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Preheat oven to 300 degrees F (150 degrees C).
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Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
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Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
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Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
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Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
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Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
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Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Cook's Notes:
You can use a salamander or blowtorch instead of a broiler to caramelize the brown sugar in step 9.
Serve creme brulees after step 9, or refrigerate and serve up to 4 hours later. They can also be prepared up to 2 days ahead.
Nutrition Facts (per serving)
619 | Calories |
49g | Fat |
44g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 619 | |
% Daily Value * | |
Total Fat 49g | 63% |
Saturated Fat 29g | 147% |
Cholesterol 368mg | 123% |
Sodium 131mg | 6% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 2g | 6% |
Total Sugars 37g | |
Protein 6g | 12% |
Vitamin C 1mg | 1% |
Calcium 117mg | 9% |
Iron 1mg | 7% |
Potassium 208mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.