Classic creme brulee gets a chocolate makeover with the addition of cocoa powder in this creamy make-ahead dessert perfect for a party of 8.
Preparation Time
20 mins
Cooking Time
1 hr 6 mins
Total Time
1 hr 26 mins
Calories
619 Calories
Recipe Instructions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
Step 7
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.
Step 8
Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Step 9
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
