Paula Deen Chocolate Creme Brûlée

Paula Deen chocolate creme brûlée takes 2 hours 50 minutes and 11 egg yolks, heavy cream and cocoa for a silky custard with a crackly top. Try this elegant make-ahead dessert for the holiday table or a Sunday dinner, since it chills in the fridge and finishes in seconds.

Pour the warm chocolate mixture into the egg yolks a little at a time while whisking, because that slow stream keeps the yolks from scrambling. Rush it and you end up with grainy custard instead of a smooth, glossy one.

Baking the ramekins in a hot water bath gives these custards gentle, even heat, so the centers set without cracking or turning rubbery. She also strains the custard before it goes into the ramekins, which catches any stray bits and leaves a nicely smooth spoonful.

Paula Deen Chocolate Creme Brûlée

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

640

kcal

Rich chocolate custard bakes slowly in a water bath until it just sets, then chills until cold and firm. A thin layer of sugar, torched right before serving, melts into a glassy crust that cracks under the spoon.

Ingredients

• 2 oz cocoa powder
  

• 1/2 tablespoon vanilla extract
  

• 1 oz Godiva Liqueur) chocolate liqueur (recommended
  

• 1 cup plus more for dusting sugar
  

• 1 quart heavy cream
  

• 1 oz unsweetened chocolate
  

• 11 large egg yolks
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the custard is ready to bake.
• Warm the chocolate cream: Combine 1 quart heavy cream, 1 cup sugar, 1 ounce chocolate liqueur and 1/2 tablespoon vanilla in a medium saucepan over medium-high heat. Once the mixture is warm, whisk in 2 ounces cocoa powder and 1 ounce unsweetened chocolate until it is blended and smooth.
• Temper the yolks: Place 11 large egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture a little at a time while whisking, then strain it into individual porcelain ramekins.
• Set up the water bath: Place the ramekins in a large baking pan. Pour in enough hot water to come halfway up the sides of the ramekins, so the custards cook gently.
• Bake until set: Bake for about 30 minutes, until the custards are firm in the center. Then lift the ramekins out of the water bath and let them cool completely.
• Chill the custards: Place the cooled ramekins in the refrigerator for 2 hours. They need that time to set up cold and firm before the sugar goes on.
• Caramelize and serve: Dust the tops with sugar and caramelize it with a propane torch until it melts into a golden crust. Serve immediately, while the top is still crisp.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Cuisinart fine mesh strainer set, Sondiko refillable butane kitchen torch, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make chocolate creme brûlée without a torch?

A broiler works if you do not own a torch. Set the ramekins on a sheet pan close to the heat and watch them every few seconds. The sugar goes from golden to burnt fast, and the custard underneath warms up quickly.

Can I leave out the chocolate liqueur?

Yes, the liqueur is only 1 ounce, so the custard still sets fine without it. You lose a little depth of chocolate flavor, so an extra splash of vanilla is a simple stand-in.

How far ahead can I make these?

Bake and chill the custards a day ahead and keep them covered in the refrigerator. Wait to add the sugar and torch it until right before serving, because the crust turns soft and sticky if it sits.

Why did my custard come out grainy or scrambled?

The warm cream hit the yolks too fast, which cooked them into small curds. Whisk constantly while pouring in a thin stream, and strain the mixture to catch anything that did cook.

What can I use if I do not have porcelain ramekins?

Any small oven-safe dish works, such as custard cups or shallow baking dishes. Shallower dishes bake faster and give you more crackly top per bite, so check them a few minutes early.