When my husband works at night, he is home with me during the day. It is the best! Not only are we able to do yard work and other things around the house (fun!?!) together, we occasionally also go out for a special lunch while the kids are at school. Recently, we had an amazing lunch and splurged on dessert as well- it was a black and white crème brûlée- SO delicious. Such a nice surprise to have the taste of chocolate underneath the classic custard. It had to be recreated at home! 🙂
I started collecting recipes while living in Charleston, South Carolina- many years ago. Southern Living was my absolute favorite recipe resource. I had saved this recipe for many many many years and was so happy to have found it! (My crazy recipe collection payed off!) It was similar to the delicious dessert we had enjoyed. I adapted the recipe to decrease the portion size, adjust the cooking time, to incorporate dark bittersweet chocolate, and to torch the brown sugar topping.
The chocolate layer is baked first. When I poured the custard topping over the chocolate layer, some of it rose to the top. I don’t think that the baking time needed to be adjusted- next time I would pour the custard layer even more slowly over the top? I’m not sure if it would make a difference, but it certainly didn’t affect the flavor. SO rich and delicious! This recipe was adapted from Southern Living. We enjoyed it on Easter this year; it is perfect for a dinner party or special occasion because it is made a day ahead.
Yield: 8 servings (using 4 to 5 oz ramekins)
- 2 1/2 cups heavy whipping cream, divided
- 5 oz dark bittersweet chocolate (I used 71% cacao Valrhona chocolate), finely chopped
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons light brown sugar
- Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl.
- Whisk together remaining 2 cups whipping cream, yolks, sugar, and vanilla until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture.
- Pour chocolate mixture evenly into 8 (4 to 5-ounce) custard ramekins; place ramekins in a 13- x 9-inch pan and a 8- x 8-inch pan. (I placed a silicone square underneath to prevent the ramekins from shifting in the pan.) Add hot water to pan to a depth of 1/2 inch.
- Bake at 325° (I used convection) for 15 to 20 minutes or until almost set. (Center will be soft.)
- Slowly pour remaining egg mixture evenly over custards, and bake 20 to 25 more minutes or until set.
- Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
- Sprinkle each custard with 1 tablespoon brown sugar.
- Using a handheld propane kitchen torch, brûlée the topping until caramelized. Let stand 5 minutes to allow sugar to harden before serving.
Note: Make the custard a day ahead and torch the topping at the last minute.
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