This easy chocolate crème brûlée recipe is made with just four ingredients. Using milk chocolate as a twist to the French classic, it's smooth, lower in sugar and baked without a water bath. Made with less cream, it's lighter but just as silky.
What an amazing recipe! So ingenious to combine crème brûlee with chocolate - this recipe is a "must try!" - Cooking Rookie
Easy Chocolate Crème Brûlée Recipe - Why It Works
I had to update this crème brûlée recipe. It has been a family favourite for the last decade - but my original post talked about its chocolate and crunchy caramel topping like walking on mars! It was a bit out there.
This is why we love it:
- Silky custard made with real melted milk chocolate, not cocoa powder (which is often sweetened)
- Lower sugar than traditional recipes - even using milk chocolate
- No water bath and avoids splashing from the kettle - just pour and bake
- Pairs beautifully with passionfruit and other acidic fruits like raspberries or mangos
- Great for a romantic dessert for two (just halve the recipe quantities).
Milk Chocolate Crème Brûlée - 5 Ingredients
This creme brulee recipe couldn't be easier with just five ingredients - six if you are using half cream, half whole milk.
- Egg yolks - use organic or free range. I use medium eggs in France (large in the USA). Use the yolks straight away and keep the whites aside or freeze them to make any of my egg white recipes.
- Milk chocolate - use good quality chocolate. I prefer milk chocolate for a perfect milky texture and have reduced the sugar accordingly. You could use dark chocolate but the flavour will be more intense. I don't recommend using white chocolate: it's too sweet with the added caramel on top.
- Half cream, half milk - use single cream or half fat 12%-15% cream or in the USA, use 'half-and-half'. It's a great substitute for heavy whipping cream, which would make this recipe far too rich.
- Sugar - use regular granulated sugar, with only a couple of tablespoons maximum in the creams (caster sugar also ok). Finish off with just a tablespoon maximum on each crème brulée for the sugar top. In France we also use 'cassonade', a free-flowing brown cane sugar that adds a touch of vanilla and rum.
- Sea Salt - a must here with chocolate as a flavour enhancer. Use fleur de sel, Celtic sea salt or fine Maldon flakes.
For more, see my collection of egg yolk recipes.
Easy Chocolate Crème Brûlée Recipe
This recipe couldn't be easier. Begin by gently heating the milk and cream in a medium saucepan - just until warm, not boiled.
Whisk in the milk chocolate off the heat until fully melted. It should look like smooth French hot chocolate. In a separate bowl, stir the egg yolks with sugar and salt (about ⅛ teaspoon), then stir in the chocolate cream gently into the egg mixture. Pour into shallow ramekins and bake - no water bath needed at this cooler oven temperature.
Equipment: I use 4oz shallow ramekins.
The chocolate brûlées will darken in colour when cooked.
Remove to cool on the counter, cover with non-PVC cling film (biodegradable) then chill for at least 2-3 hours.
Creme Brulee without a Water Bath?
Yes - this easy chocolate crème brûlée recipe works without a water bath (bain-marie) - so it's even easier.
The custards set well with a cool oven temperature - so no splashing them with hot water from the kettle or water accidentally seeping in to the custards. That's why we use shallow ramekins - what the Parisian restaurants use.
How to Brûlée the Sugar Crust Topping
Once the custards are chilled, I personally find a kitchen torch is best to brûlée. They're easy to find and you can use it for other things - like lighting candles or the BBQ. (best to use a kitchen torch).
- Blot away any surface condensation with kitchen paper.
- Sprinkle a thin, even layer of sugar (granulated or French 'cassonade') on top.
- Caramelise sugar using a kitchen blowtorch or place under a very hot grill/broiler until bubbling and golden.
Important: Only brûlée just before serving. The sugar crust topping won't stay crisp if stored in the fridge.
Ideas How to Serve
Crème Brûlée is normally served on its own in Parisian restaurants. But with this milk chocolate version, I love to serve with:
- Fresh raspberries or blueberries
- Cherries or mango slices
- Cocoa nibs or crushed hazelnuts - or top with this nougatine.
- Halved passionfruit. The play of milk chocolate with acidic fruit is bliss! It's inspired by the flavours of Pierre Hermé's Mogador macaron - frankly, one of the best macarons in Paris!
For Your Date Night or Valentine's Day Desserts
To make a romantic crème brûlée for two, simply halve the quantities of this recipe and follow the same instructions. I've made it easy for you to halve with the quantity of egg yolks. Serve in separate shallow ramekins or a larger egg baking dish for 2.
For more, see my best Valentine's desserts.
Milk Chocolate Creme Brulee
Equipment
- 5 shallow ramekins 4oz (9cm/120ml) x 3cm (1 inch) height
- kitchen torch optional but for best results, otherwise use grill/broiler
Ingredients
- 400 ml (14 fl oz/ 1 ½ cups) Light, half fat cream 15% fat (or 'half-and-half')
- 110 g (4oz) milk chocolate (good quality couverture, at least 35% cacao)
- 4 egg yolks organic
- 30 g (2 tbsp) granulated sugar (or caster sugar)
- pinch sea salt fleur de sel
For caramelising
- 4 tablespoon granulated sugar or brown cane sugar ('Cassonade' in France)
Instructions
- Preheat a cool oven to 120°C/250°F (100°C fan/Gas ½).
- Gently heat the cream and milk chocolate in a saucepan until the chocolate has just melted (don't boil) and whisk until smooth. It should look like hot chocolate. Take off the heat.
- Stir the yolks, sugar and salt in a bowl until creamy. Pour the chocolate cream mixture over the egg mixture and stir until well combined.
- Pour into individual shallow ramekins and place on a baking tray. Cook gently in the oven for about one hour. Leave on the counter to cool, then chill for at least 2 hours in the fridge covered with cling film - even better, overnight.
- Just before serving, blot gently the surfaces with kitchen paper if there's any condensation from the fridge. Then sprinkle with the sugar, caramelise them quickly - preferably with a blowtorch (or 2 minutes under a very hot broiler/grill).
Notes
This recipe was first published 29 March 2012 but is now completely updated.
Want to Master More French Custards?
Enjoyed this milk chocolate crème brûlée?
Then enjoy more make-ahead desserts like this in my e-book,
Master Crème Caramel: Secrets to Lighter French Custard Desserts from Paris.
It's a complete guide to foolproof custards, all naturally gluten-free.
Plus join the French custards club for a free printable guide.
mike @ TheCulinaryLens
I took your advice and played the music while reading this and it and the brulees transported me to another planet. I find creme brulee to be an amazing concoction with the most simple of ingredients combiningg to a taste symphony of Holstian proportions (windaggy enough for you? LOL) Seriously this sound delicious and I love the crack of the breaking caramel too
Jill
Holstian proportions? Love it, Mike.
Liz
Mmmmmmmm....you knew I'd come running for a chocolate creme brulee, didn't you??? I just don't know which one to try first!!!!
Jill
Hehe. It's the chocolate queen, Lizzy! Go for them both. Go on...
parisbreakfast
OMG!!
Heaven on earth this!
I LURVE anything passion fruit
and I love crustillante or however you spell it..
The French have the best crunchy textures
merci carolg
Jill
Yes, the French have a lot to answer for, Carol 😉
cooking rookie
What an amazing recipe! So ingenious to combine creme brulee with chocolate :-), this recipe is a "must try!"
Jill
It is rather yummy, although not so hot on le look, as you don't get to see the caramel crust. Although perhaps that's the charm. Surprise!
Veronica Gantley
What a wonderful creme brulee.It makes me want to lick my screen! I am so glad you shared it with us.
Jill
If you're glad, that makes me happy too.
Irena
Mmmm.... sounds delicious, love the Creme brulee, looks super yummy.
Jill
Glad it sounds delicious, Irena. Because it is! 😉
Amy @ FragrantVanillaCake
Hi Jill! This creme brulee looks wonderful, and what a great way to use up egg yolks! I love the exotic flavor you have given it, so heavenly and I have a feeling I could devour it in no time! Hope you are having a wonderful Spring :)!
Jill
Thanks, Amy. Adoring spring even if it's bringing on the pollen allergies big time in our house, sniff, sniff, achoum.
Cucina49
When I saw the name of the post, I wondered how Mars fit in--I get it! What a gorgeous, vividly flavored creme brulee--definitely out of the ordinary!
Jill
Glad you got it. Was kind of a mad shot, eh?
Paula
I don't eat creme brulee often but when I do I certainly enjoy it. Can only imagine how wonderful these flavour combinations are and yes, I love cracking the caramel with a spoon!
Jill
I'm like you, Paula. Not often but when I do, it's the full monty!
Kim Bee
This is just one of the many reasons I love you. xx
Jill
Golly gosh, you're making me blush.