Dark Chocolate Creme Brulee + How to Tell When It's Done Baking

Dark Chocolate Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream
1/3 c (67g) sugar
1/2 tsp (3g) fine salt
3 oz (85g) dark chocolate, chopped fine
5 egg yolks
1 tsp vanilla extract
sugar for topping

1. Heat heavy cream, sugar, and salt over medium heat until it comes just below a boil. Remove from the heat and pour over the finely chopped dark chocolate.
2. Let the chocolate and cream sit for a minute and then stir until homogenous.
3. Let the chocolate mixture cool for two minutes so that it does not cook the egg yolks once added. Add the egg yolks while stirring continuously.
5. Finish with the vanilla.
6. Strain and divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly in the center when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee.

[BranchingTangents]

I would literally eat all of those varied consistency custards

[jasmine]

My worst trait is watching videos like this and getting an undeserved confidence boost in my baking skills

[nkn.]

You made it look so easy, I'm about to try hopefully all goes well

[Packitagain.]

I've been cooking professionally for over a decade and you put out some of the best food content period. I absolutely love that you give people the tools to troubleshoot the recipes and make their own variations. Really great stuff man!

[TSKyanite]

The only thing I want to add is when you put the ramekins in the baking pan, surround them with kitchen towels. That way, when you pour the water in and put it in the oven, you don't need to worry about the ramekins sliding around in the pan.

Love this video!

[YouTube]

after seeing this, i am sure i can make the perfect crème brûlée! thanks for the tips :)

[finalshowdown]

Bro is really just a super talented individual spreading knowledge. Love to see it.

[elizabethwilliams]

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[lngbenn]

It's so interesting seeing channels like this evolve from a few hundred, to a few thousand, to a few hundred thousand subscribers.

[SatansLittleDoll]

I have seriously learned more on this channel than I ever have in my food prep class

[-desertpackrat]

I'd even eat the watery and grainy ones, chocolate and custard is just sooo good even when it doesn't turn out.

[anversailles]

I just never get tired of your content and I always learn loads despite already being an experienced cook myself. Your expertise in troubleshooting recipes just shows how much experience, care, and thought you put in your food. Amazing

[danilincks]

Omg I consider myself a foodie but I never heard of chocolate crème brûlée!!! This looks divine! The perfect ending for a steak and frites dinner, I’m going to make this for sure! Thanks for sharing your recipe!

[EeshaKhan-ihkv]

You put in so much effort to help us understand. Allah reward you ❤

[TheDummiesFather]

These videos are very helpful because I don’t want to be a baker, but I do want to learn how to bake for fun. And you really help with that. So thank you

[PoetlyGacha]

It is really nice that you don't just say when its over cook or under this happen but you actually show how you can tell.

[d_]

Made this, I got worried when my cook time went so far over but it turned out perfect thanks to the tips 😊

[galacticquasaur]

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Nature is just so beautiful, and just getting out there is an experience

[Mudjo]

My dad makes creme brulee on like family gatherings, holidays etc and man its so good

[bluwolf]

I tried to make creme brûlée the “traditional” way where you constantly whiskin hot cream into egg yolks and sugar. Definitely doing your way instead, so much simpler and no air bubbles.