Tuxedo Crème Brûlée
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Crème brûlée is the dessert that first made me fall in love with cooking. I still remember ordering it at nearly every meal on a family trip to Belgium. I still remember being completely captivated by the contrast of the crackly caramelized sugar and silky custard underneath. It is also the first thing my uncle, a chef by trade, taught me to cook. This variation on classic crème brûlée is based on a dessert at Geoffrey’s, an upscale coastal restaurant in Malibu, CA. My tuxedo crème brûlée takes that classic dessert one step further with a layer of rich chocolate ganache beneath vanilla bean custard for an elegant, restaurant-worthy finish. While it looks impressive, it’s surprisingly approachable to make at home and is perfect for holidays, dinner parties, and special occasions. If you loved this tuxedo crème brûlée, try my salted butterscotch pots de crème or my classic key lime pie next.
Why You’ll Love This Recipe
- Decadent – Rich chocolate ganache paired with creamy vanilla custard creates the ultimate dessert combination.
- Special occasion-worthy – This elegant dessert is perfect for entertaining yet simple enough to make at home.
- Make-ahead friendly – Prepare the custards in advance and brûlée the tops just before serving.
Key Ingredients in This Recipe
- Semi-sweet chocolate – Semi-sweet chocolate is a dark chocolate made up of a at least 35% cacao. Semi-sweet chocolate can be used interchangeably with bitter-sweet chocolate. Cream is poured over the top to create the ganache. Use either high-quality chocolate chips or chop up chocolate bars.
- Eggs – This custard is comprised mostly of egg yolks to create a rich creamy texture. Reserve the whites to make meringue or frittata.
- Vanilla beans – In this recipe a vanilla bean is added to the base of the custard to infuse it with pure vanilla flavor. The vanilla bean is actually the pod from the plant. It can be swapped with 3 teaspoons of vanilla extract if needed.
Pro Tip
After sprinkling the sugar on top, gently tilt and tap each ramekin to create an even layer before torching. This helps achieve a uniform, glass-like crust that cracks beautifully with every spoonful.
Swaps and Substitutions
- Semi-sweet chocolate: Substitute bittersweet chocolate for a deeper chocolate flavor.
- Vanilla beans: Replace the vanilla beans with 3 teaspoons of pure vanilla extract if needed.
- Granulated sugar: Stick with granulated sugar for the brûléed topping, as it melts and caramelizes most evenly.
- Heavy cream: Use the full-fat heavy cream called for in the recipe for the smoothest custard texture.
Special Equipment
A kitchen torch is the easiest way to create the signature crisp, caramelized sugar topping on crème brûlée because it allows you to melt the sugar quickly and evenly without warming the custard underneath. I use this kitchen torch from Amazon and have found it reliable and easy to use.
How to Make Tuxedo Creme Brûlée (Step-by-Step)
- Make the ganache. Coarsely chop the chocolate. In a medium saucepan over medium heat, add the cream and bring to just a boil. Add the chocolate and salt and whisk to combine until the chocolate has melted and the mixture becomes smooth and shiny.
- Freeze ganache in ramekins. Divide the chocolate ganache among the ramekins so they are filled ¼ of the way full. Place the ramekins in the freezer and freeze for one hour.
- Heat oven. Preheat the oven to 300°F (150ºC).
- Make the custard. In a medium saucepan over medium heat, bring heavy cream and vanilla beans to a simmer. In a large bowl, whisk eggs, egg yolks, 1¼ cups sugar and salt together until well blended. Slowly whisk the hot cream into the egg mixture and remove the vanilla beans.
- Fill ramekins. Remove the ramekins from the freezer then divide mixture evenly, filling each ramekin so that it is ¾ of the way full.
- Add to water bath. Set the ramekins in a baking dish and pour boiling water so that it’s halfway up ramekins. Carefully place the baking pan in the oven, making sure that the water doesn’t spill into the ramekins.
- Bake the custard. Bake until the custard is set, about 35 to 40 minutes. Remove each ramekin from the pan, and refrigerate until completely chilled, at least 1 hour.
- Torch the sugar and serve. To serve, sprinkle about 2 teaspoons of sugar over each ramekin of custard. Using a small kitchen blowtorch, slowly torch sugar from about 6” above the custard until it melts and caramelizes. If you hold the torch too close to the sugar it will caramelize too fast and burn. Serve immediately.
No kitchen torch?
If you don’t have a kitchen torch, heat your oven broiler to high with the rack set to the highest position. Add the ramekins to a baking sheet and broil until the sugar is caramelized, keeping a careful eye to make sure the sugar doesn’t burn.
How to Serve This Recipe
- For dinner parties: Torch the sugar just before serving for the signature crisp topping.
- For holidays: Garnish with a few fresh berries for an elegant presentation.
- Alongside: Serve with espresso, coffee, or dessert wine to complement the rich chocolate flavor.
- For entertaining: Prepare the custards a day ahead to make hosting stress-free.
How to Store This Recipe
- Before brûléeing: Cover the chilled custards tightly and refrigerate for up to 2 days.
- After brûléeing: Enjoy immediately for the best contrast between the crisp topping and creamy custard.
- To refrigerate leftovers: Store covered in the refrigerator for up to 2 days, though the sugar topping will soften over time.
- To serve: Add a fresh layer of sugar and torch again if needed before serving.
Other Recipes to Try
If you found this creme brûlée recipe both easy-to-execute and super-satisfying, try one of my go-to recipes the next time those sweet cravings hit:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Tuxedo Crème Brûlée
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Equipment:
Ingredients:
For the chocolate ganache:
- 9 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- ¼ teaspoon kosher salt
For the crème brûlée:
- 3 cups heavy cream
- 2 whole vanilla beans, sliced lengthwise
- 2 whole large eggs
- 10 egg yolks
- 1½ cups granulated sugar, divided
- ¼ teaspoon salt
Instructions:
For the chocolate ganache:
- Coarsely chop the chocolate. In a medium saucepan over medium heat, add the cream and bring to just a boil. Add the chocolate and salt and whisk to combine until the chocolate has melted and the mixture becomes smooth and shiny.
- Divide the chocolate ganache among the ramekins so they are filled ¼ of the way full. Place the ramekins in the freezer and freeze for one hour.
For the crème brûlée:
- Preheat the oven to 300°F (150ºC).
- In a medium saucepan over medium heat, bring heavy cream and vanilla beans to a simmer. In a large bowl, whisk eggs, egg yolks, 1¼ cups sugar and salt together until well blended. Slowly whisk the hot cream into the egg mixture and remove the vanilla beans.
- Remove the ramekins from the freezer then divide mixture evenly, filling each ramekin so that it is ¾ of the way full.
- Set the ramekins in a baking dish and pour boiling water so that it’s halfway up ramekins. Carefully place the baking pan in the oven, making sure that the water doesn’t spill into the ramekins.
- Bake until the custard is set, about 35 to 40 minutes. Remove each ramekin from the pan, and refrigerate until completely chilled, at least 1 hour.
- To serve, sprinkle about 2 teaspoons of sugar over each ramekin of custard. Using a small kitchen blowtorch, slowly torch sugar from about 6” above the custard until it melts and caramelizes. If you hold the torch too close to the sugar it will caramelize too fast and burn. Serve immediately.
Notes:
Nutrition:
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🙂 I hope you enjoy the recipe Anita!