Strawberry Chocolate Creme Brulee
Strawberry preserves topped with a rich, chocolate custard and finished with a crispy, burnt sugar top. This Strawberry Chocolate Creme Brûlée is a beautiful, decadent dessert!
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.