Dark Chocolate Crème Brûlée

Mouthwatering crème brûlée with the rich taste of dark chocolate.


  1. Preheat oven to 325°F.
  2. Pour chocolate milk into small pot over low heat. Scrape seeds out of vanilla bean and cut pod into 3 pieces. Add seeds and pod to milk.
  3. Allow vanilla to steep for 5–6 minutes. Remove pod pieces. Remove milk from heat and set aside.
  4. In a large bowl, beat sugar and egg yolks vigorously for 5 minutes or until mixture is pale. Add cream to blend. 
  5. Slowly add milk to egg mixture. Stir to blend, allowing sugar to dissolve.
  6. Divide mixture between 6 ramekins.
  7. Set ramekins in a deep baking dish. Pour hot water ¾ of the way up sides of ramekins. Bake in oven for 45 minutes.
  8. Remove dish from oven, remove ramekins from water, and allow to cool for 30 minutes. The mixture won’t set completely. Place ramekins in fridge for at least 3 hours or until completely cooled. For optimum results, leave in fridge for 24 hours.
  9. Remove ramekins from fridge immediately before serving. Top each crême brûlée with a bit of sugar, distributing evenly over surface. Use a blowtorch to caramelize if desired.

Le Coup de Grâce

Montreal, Quebec

Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.

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