No products in the cart.
Creme brûlée is something that is really pretty easy to make…it just seems intimidating. These caramel bottom chocolate creme brûlées are really easy and so very, very delicious. Whip these up for your next dinner party (or whenever that serious sweet tooth starts aching). These rich desserts are fabulous and impressive.
2 cups heavy cream
1/2 cup sugar
1/2 cup chocolate of your choice (I used 60% Ghiradelli chips)
3 egg yolks
1 tsp vanilla
1 dozen Jacobsen Salt Co. Salty Caramels
Yields: 6 creme brûlées (recipe can be doubled if you need to make more)
Preheat the oven to 325°.
Press 1-2 caramels into the bottom of each ramekin. You can do more or less, depending on how much caramel you like. This was 2 caramels per (I would not be upset by 3 in each, but I love caramel).
Begin by bringing cream and sugar to a gentle boil (careful, if it begins boiling at too high heat, it will bubble over).
In a small separate bowl, pour about 1/4 cup of the warm cream over the 3 egg yolks. This will temper them and keep them from cooking if you poured them directly into the cream. Once combined, pour egg mixture back into the cream and sugar. Continue to whisk over medium. Add chocolate and whisk until smooth. Typically I add salt to my chocolate creme brûlées, but these are salty caramels in the bottom, so we don’t need the extra salt in the dessert overall.
Continue whisking until custard begins to thicken slightly, about 3-4 minutes. We don’t need to cook this all the way through like the chocolate pudding in the S’mores parfaits, since these will actually cook in the oven.
Once thick, pour the custard through a strainer to make sure there aren’t any egg bits or unmelted chocolate.
Pour into ramekins. Place ramekins into a shallow pan or dish. We are going to water bath these. I am not always capable of walking with them and not splashing water into the custards, so I typically place the pan into the oven and pour the water there in place. You want the water to come at least halfway up the ramekins.
Bake for 40-45 minutes, at 325°.
Once done, place creme brûlées into the refrigerator to chill.
When you’re ready to serve, dust the tops with granulated sugar and using a kitchen torch, caramelize the tops. If you heat it too long, you can melt the dessert and it’s a bit soupier than it should be. It won’t be ruined, but it’s best served cooled with the crisp top.