Chocolate Espresso Creme Brulee - BigOven 174067

Chocolate Espresso Creme Brulee

Ready in 8 hours
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chocolate Espresso Creme Brulee"

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4 cups whipping cream; 4 cups
1 cup sugar; plus 8 teaspoons
2 squares dark chocolate
2 tablespoons espresso coffee; coarsely ground
2 teaspoons instant espresso powder or coffee
1 cinnamon stick
1 vanilla bean; split lengthwise, (may substitute Dark covered espresso beans)
6 large egg yolks
1 large egg

Original recipe makes 6



Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.

Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.

Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.


Added on Award Medal
Calories Per Serving: 970 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Chill in refrigerator overnight [I posted this recipe.]
kjohler 5 years ago
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