Caramel chocolate crème brûlée

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Giving a chocolate twist to an all-time classic such as crème brûlée makes the dessert menu more appealing. 2 out of 3 customers are more likely to order dessert when chocolate is featured on the menu. Here's a great recipe to give that crème brûlée a caramel and chocolate makeover.

Recipe instructions

(Fill in the desired quantity and recalculate)

Caramel chocolate crème brûlée

  • 500g
  • 300g
    3.6% full cream milk
  • 1pod(s)

Bring to the boil.

Pour the cream mixture onto the callets, leave to melt then mix.

  • 200g
    egg yolks
  • 100g

Add to the caramel mixture and mix well.

Pour into 13 heat-resistant cups and place the cups on a tray filled with water. Bake in the oven for one hour (100°C).