Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard that everyone enjoys. —Jan Valdez, Chicago, Illinois
Chocolate-Raspberry Creme Brulee
Ingredients
- 8 ounces semisweet chocolate, chopped
- 4 cups heavy whipping cream
- 1/2 cup plus 2 tablespoons sugar, divided
- 8 large egg yolks, beaten
- 1 tablespoon vanilla extract
- 30 fresh raspberries
- 2 tablespoons brown sugar
- Additional fresh raspberries, optional
Directions
- Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
- Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
- Combine brown sugar and remaining sugar. <div><span style="font-size: 1rem;"> If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.</span><br></div><div> If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, <span style="font-size: 1rem;">4-7 minutes.</span><span style="font-size: 1rem;"> Refrigerate until firm, </span><span style="font-size: 1rem;">1-2 hours.</span><span style="font-size: 1rem;"> If desired, top with additional fresh raspberries.</span></div>
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