Crème Brulee is as fun to make as it is to crack into. This version is made with semi-sweet chocolate for added flavour and richness.

Yield: Serves 6.



  • 1 cup whipping cream
  • 1 cup light cream
  • 4 oz semi-sweet chocolate, finely chopped
  • 4 egg yolks
  • 3 tbsp sugar
  • 1 tsp vanilla
  • 1/4 cup sugar


  1. In a heavy saucepan, combine whipping cream and light cream; bring to a boil.
  2. Remove from heat and stir in chocolate until smooth.
  3. Whisk together egg yolks, 3 tbsp sugar and vanilla until well blended. Gradually whisk in chocolate mixture.
  4. Divide mixture among six 1/2 cup heatproof ramekins.
  5. Place ramekins in a roasting pan. Add enough hot water to come halfway up sides of ramekins.
  6. Bake at 300ºF until custards are set, about 40 - 45 minutes.
  7. Remove from water; chill 2 hours. Cover and refrigerate overnight.
  8. Sprinkle remaining sugar evenly over tops of custards.
  9. Place custards in a metal baking dish filled with ice and water. Broil until sugar turns golden brown, about 3 minutes. Watch carefully, rearranging custards if necessary to avoid burning. Refrigerate custards, uncovered, for 1 - 2 hours.
Nutritional analysis per serving:

374 calories, 27.9 g fat, 4.6 g protein, 30 g carbohydrate, 1.1 g fibre, 39 mg sodium

Tip: When using a small blowtorch for caramelizing sugar on Creme Brulee, use only heatproof baking dishes. Place baking dishes on a heatproof surface. Stop torching just before the desired degree of doneness is reached as sugar will continue to cook for a few seconds after flame has been removed. Chill Creme Brulee 15 - 20 minutes before serving.