You need to skim the foam to achieve the dark brown color as pictured. The foam makes a lighter brown top crust. I left the foam in b/c I doesn't bother me. I topped it with whipped cream and chocolate curls. So, the lighter brown top was barely noticeable. For the first batch, we did not like the Amaretto & Kahlua notes. We felt that they competed with the "chocolatiness." For the second batch, I omitted the liqueurs. After the vanilla bean was extracted, 1 1/2 tspn of instant coffee was added to the warm cream mixture. The result was a heavenly, velvety chocolate complemented by a hint of mocha.
Chocolate Crème Brûlée
dawnsn Posted: 02/16/10
mandajo Posted: 02/24/09
grannyjonc Posted: 08/27/11
I made this recipe with a few minor changes. Very easy to make and oh so worth it. I heated the milk and added vanilla extract instead of using a vanilla bean. Once the milk mixture was hot, I added the chocolate to it and whisked to melt the chocolate. Once melted, I added the egg mixture and 1 tsp. instant expresso coffee. I used Grand Mariner and Kahlua because I didn't have amaretto. It was very creamy and chocolatey. It made eight 6 oz ramekins. I put whipped cream on top and sprinkled chocolate jimmies on it. Will definitely make again.