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Member recipe

Chocolate Creme Brulee

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(4 ratings)

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Serves 4

Not my recipe, but a UKTV offering published in the BBC Good Food Magazine, September 2007 (credit where credit is due). I couldn't find it here, and it is seriously wicked!!!

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  • 425ml double cream
  • 3 egg yolks
  • 80g golden caster sugar
  • 50g plain chocolate, broken into pieces


    1. Preheat the oven to 150C/ gas mark 2.
    2. Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
    3. Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
    4. In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
    5. Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
    6. Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
    7. Refrigerate for at least 4 hours.
    8. Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brulees.
    9. Use a blowtorch or hot grill to caramelise the sugar. Serve.

Comments, questions and tips

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20th Apr, 2013
I made this this evening and it was divine. I was only making it for two people and looking at the above comments, I used only a third of the ingredients and it was definitely enough. Will make again - crisping up the sugar at the end is a hit too (yes I'm one of those people who has a blowtorch can you believe).
26th Sep, 2012
thank you for perfect instructions. if you are a novice chef...vital! one mixture allowed for 6 ramekins... bonus!
26th Feb, 2012
Absolutely gorgeous and so simple to make! I use 75g of chocolate and it works brilliantly. The only issue is waiting for them to set without sampling them!!
18th Mar, 2011
Lovely recipe. This was the first time I have ever made creme brulee and they tuirned out perfect.
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