Chocolate Crème Brûlée


  • Fresh egg yolks  -  16 Each
  • Granulated Sugar  -  2 Cups
  • Heavy Cream  -  5 Cups 
  • Vanilla bean split and scraped  -  2 Each
  • Bittersweet Chocolate   -  ¾ Cup


  • Heat the cream, add the vanilla bean seeds.
  • Combine the yolks and sugar together until well blended.
  • Add ½ the warm liquid into the egg mixture and the other half into the chocolate. Stir both until smooth. 
  • Stir the chocolate mixture into the egg mixture
  • Strain and pour it into ovensafe 10 bowls approximately 1.5D x 6in.D x 3in.W 
  • Bake at 162ºC/325ºF in a water bath with approx. 1/8” of water in the oven until the custard is set.
  • Remove from the oven and allow to cool, cover with plastic wrap and keep refrigerated until needed.
  • Dust the surface of each with sugar and torch or broil until caramelized.