Best Jasons Chocolate Creme Brulee Recipes

EASY CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
• Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
• Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
• Place oven rack in topmost position. Turn oven to Broil.
• Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
• Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
• Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
• Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.

DARK CHOCOLATE CRèME BRûLéE

Steps:

• Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
• Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
• Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.

CHOCOLATE-RASPBERRY CREME BRULEE

Steps:

• Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

CHOCOLATE CREME BRULEE

Steps:

• For custard: Place cream in heavy, medium saucepan.
• Bring to simmer and remove from heat.
• Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
• Whisk egg yolks and sugar in medium bowl to blend.
• Slowly whisk in hot chocolate cream.
• Let cool to room temperature, stirring occasionally, about 15-20 minutes.
• Position rack in center of oven and preheat to 300F.
• Arrange six ½ cup ramekins or custard cups in shallow baking pan.
• Divide cooled chocolate mixture among them.
• Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until custards are just set, about 40 minutes.
• Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
• For topping: Preheat broiler.
• Mix sugars together.
• Sprinkle over custard in an even layer.
• Place ramekins on a baking sheet.
• Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
• Let stand 5 minutes before serving.