Black-and-White Crème Brûlée

Southern Living
French for "burnt cream," crème brûlée sounds fancy, but it's really a simple custard with a crunchy sugar top. In this version, chocolate adds an extra layer of flavor.
6 servings


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2 1/2 cups whipping cream
1 cup chocolate morsels
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla
6 tablespoons brown sugar


Heat 1/2 cup whipping cream and chocolate morsels in a saucepan over low heat, stirring until chocolate melts. Cool slightly. Pour mixture evenly into 6 (6-ounce) round individual baking dishes. Set aside.

Whisk together remaining 2 cups whipping cream, egg yolks, 1/2 cup sugar, and vanilla until sugar dissolves and mixture is smooth. Pour evenly into prepared baking dishes; place dishes in a 13- x 9-inch baking dish. Add hot water to large dish to a depth of 1/2 inch.

Bake at 275° for 1 hour and 10 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove custards from pan; cover and chill at least 8 hours.

Sprinkle 1 tablespoon brown sugar over each custard; place custards in baking pan.

Broil 5 1/2 inches from heat until sugar melts. Let stand 5 minutes to allow sugar to harden.

Created date

August 2002