Tuxedo Crème Brûlée

This variation on classic crème brûlée is based on the dessert at Geoffrey’s in Malibu.

Course Dessert, sweets

Cuisine French

Keyword brulee, chocolate, chocolate ganache, creme brulee, custard

Prep Time 1

Cook Time 50

Cooling time: 1

Servings (6-ounce) ramekins

Calories 825kcal

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.

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.