Strawberry preserves topped with a rich, chocolate custard and finished with a crispy, burnt sugar top. This Chocolate Strawberry Creme Brûlée is a beautiful, decadent dessert!
I get excited about food, especially desserts. And I probably say too often that a dessert is life changing. BUT, when I started making creme brûlée at home a few months ago, it really did change my (dessert) life.
For such an elegant, rich, beautiful dessert, creme brûlée is surprisingly easy to make. I have been experimenting with various flavor options at home, and I’m ready to share one of my favorites with you: Chocolate Strawberry.
Chocolate Strawberry Creme Brûlée
Step 1: Strawberry Bottom
Spread 1 tablespoon of strawberry preserves on the bottom of 6 ramekins.
For this recipe I used six shallow, 5 ounce sized ramekins. You can certainly use larger or smaller ramekins, but it will effect your cooking time. The shallower the dish, the quicker it will cook. The deeper the dish, the longer it will take to cook.
Do not use fresh strawberries. They will become watery and mushy when being baked. Use jarred strawberry preserves, or if not available, then strawberry jam.
I recommended seedless varieties as seeds will take away from the sugar topping crunch.
Step 2: Filling
Add whipping cream, salt, and chocolate to a small saucepan over low heat. Heat, while stirring continuously, until chocolate is melted.
Mixture should be smooth, and very warm, but NOT boiling. If the mixture boils you may burn the chocolate and cause the eggs to cook. No one wants bits of scrambled egg in their creme brûlée.
Next, use an electric mixer to beat eggs and sugar until they have lightened in color, about 4 minutes. At this point you will then SLOWLY mix the chocolate into the eggs.
Once the eggs and chocolate are smooth and well combined, you’ll pour the liquid evenly over the strawberry preserves in each of the six ramekins.
Step 3: Baking
Set the ramekins in a large, glass baking dish. Pour water into the baking dish until rises about 1/2 way up each of the ramekins.
Bake for 20-25 minutes, or until the center of the custard is barely set (the center will still jiggle a bit)
NOTE: For my, oval/shallow 5 ounce ramekins, it takes 20-25 minutes. Depending on the size/depth of your ramekins, and variances in oven temperatures, yours may take more or less time. I highly recommend watching them closely.
Step 4: Cool and Caramelize
Let the custard cool at room temperature for about 30 minutes. Then transfer the ramekins to the refrigerator for at least 3-4 hours.
Before serving, sprinkle about 1 teaspoon of sugar over the top of the custard. Then use a blow torch to caramelize the sugar, or place the ramekins directly under the broiler of an oven.
NOTE: If using a broiler, make sure that the ramekins are close to the broiler. If they are too far away, and it takes more than a minute or so to caramelize the sugar, you may cause your custard to warm too much and become runny.
This Chocolate Strawberry Creme Brûlée is a decadent dessert that is elegant enough for a formal dinner party, but easy and quick enough to whip up on a busy day!
Strawberry Chocolate Creme Brulee
- 1 cup heavy whipping cream
- 1/8 teaspoon salt
- 3 ounces bittersweet chocolate
- 3 large egg yolks
- 1/4 cup sugar plus 4 teaspoons sugar
- ~6 tablespoons strawberry preserves
- Preheat oven to 325 degrees. In a small pot over low heat, add whipping cream, salt and chocolate. Whisk continuously until chocolate has melted and mixture is smooth.
- Use electric mixer to beat egg yolks and 1/4 cup of sugar until lightened, about 4 minutes.
- With mixer on low speed, slowly pour heated cream into eggs. Mix until just combined.
- Spread ~1 tablespoon strawberry preserves into the bottom of six, 5 ounce sized shallow ramekins. Then, divide and pour chocolate mixture into each of the ramekins.
- Place ramekins in an oven safe baking dish. Fill dish with warm water until water is about halfway up the sides of the ramekins.
- Bake for 20-25 minutes, or until custard is set but center just barely jiggles. NOTE: Baking time will vary depending on shape/depth of ramekins.
- Remove ramekins from water and let cool for about 30 minutes at room temperature. Then transfer ramekins to refrigerator for at least 3-4 hours.
- Before serving, remove ramekins from refrigerator and sprinkle 1 teaspoon of sugar evenly over the top of each custard.
- To caramelize the sugar, you can use a blow torch, or place the ramekins on the top rack of your oven on broil.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Chocolate Strawberry Creme Brûlée, you may also enjoy these other SugarSpicesLife recipes: