Chocolate Creme Brûlée

5 from 1 vote

Chocolate Creme Brûlée

Chocolate Creme Brûlée Recipe (Low-Carb/Sugar Free Option) - the perfect "healthyish" chocolate dessert. Made with dark chocolate, egg yolks, sweetener and heavy cream. Creamy, smooth and delicious. Could be made in advance.

Course: Dessert

Cuisine: American

Keyword: Chocolate creme brulee, Keto creme brulee

Servings:

Ingredients

5 large egg yolks
1/4 cup sugar or low carb sweetener could be granulated
1 tsp vanilla extract
120 grams 4 oz dark chocolate, I used Lindt 78% cocoa
500 ml 2 cups heavy cream
Pinch of salt optional
1/4 cup brown or caster sugar or low-carb granulated sweetener for browning on top
Berries and whipped cream for serving optional

US Customary - Metric

Instructions

Preheat oven to 320 F (160 C).
Place rack in the middle. Prepare a baking dish, that is almost as deep as the ramekins used, since there will be a water bath used.
Chop chocolate and add to a bowl.
Add the egg yolks and half of the sweetener to a bowl. Whisk to combine.
Heat the heavy cream (plus pinch of salt) and the remaining sweetener over medium heat, until it just starts to bubble.
Pour 1/4 of the hot cream mixture into the egg yolk mixture and whisk to combine. Return the egg yolk mixture to the hot cream. Whisk. Add in the chopped chocolate and stir until smooth. Add vanilla (optional).
Strain mixture into 4 or 6 ramekins.
Place in a baking dish. Add water.
Bake for 30-40 minutes, until the brûlée starts to thicken around the edges, but the center is still soft.
Do not overbake, because the creaminess will be compromise and the dessert will turn dry and thick.
Cool completely.
When ready to serve, sprinkle about 1 tablespoon of sweetener on top of each ramekin. Use a pastry torch to melt the sweetener.

Nutrition