Chocolate Creme Brulee With Instant Pot Version

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Chocolate Creme Brulee is a show stopper dessert recipe and it’s really quite easy to make!

Lucious, velvety chocolate custard topped with a crispy, crunchy caramelized sugar crust makes for the perfect make ahead elegant dessert. 

Chocolate Creme Brulee

Whether you are throwing an elegant dinner party or need a delicious make ahead dessert for a Sunday dinner at home this chocolate creme brulee recipe is the best!

This dish has the perfect contrast with the creamy custard and crunchy topping, it has a divine contrast of texture in each bite.

What Is Creme Brulee:

Crème brûlée is a traditional French dessert. It is a custard base dessert that is topped with a hardened caramelized sugar crust.

The most amazing thing about creme brulee is you can make it ahead of time and you can change up the flavors really easily.

Ingredients For Chocolate Creme Brulee:

You will only need 5 simple but high quality ingredients for this recipe.

  • heavy cream
  • egg yolks
  • granulated sugar + more to top
  • vanilla bean paste or vanilla extract
  • dark chocolate, chopped fine

How To Make Chocolate Creme Brulee:

Chocolate Creme Brulee

  • In a saucepan bring the cream to a simmer over medium heat.
  • In a mixing bowl combine egg yolks and sugar and whisk to combine until the mixture turns a pale yellow (about 5 minutes).
  • Add vanilla bean paste and stir.
  • Add the chopped chocolate to the hot cream and whisk until melted.
  • Add 1 cup of the warm cream to the egg mixture and mix to combine (you are tempering the eggs).
  • Add the remaining amount of cream and whisk to combine.
  • Strain the mixture through a fine mesh strainer and place the liquid into a large measuring cup.
  • Pour the liquid halfway up the sides of the ramekins.
  • Add the ramekins to a baking dish. Create a water bath by placing warm water in the baking dish until the water reaches half way up the sides of the ramekins.
  • Bake at 275 for 40 minutes. They should be set and not jiggly.
  • Chill the ramekins in the refrigerator for 4 hours or overnight.
  • Sprinkle the tops of the custards with a thin layer or sugar and run a torch over the sugar to caramelize. (If you do not have a torch you can place them under the broiler for 2 minutes or so to caramelize).

Instant Pot Version:

  • In a saucepan bring the cream to a simmer over medium heat.
  • In a mixing bowl combine egg yolks and sugar and whisk to combine until the mixture turns a pale yellow (about 5 minutes).
  • Add vanilla bean paste and stir.
  • Add the chopped chocolate to the hot cream and whisk until melted.
  • Add 1 cup of the warm cream to the egg mixture and mix to combine (you are tempering the eggs).
  • Add the remaining amount of cream and whisk to combine.
  • Strain the mixture through a fine mesh strainer and place the liquid into a large measuring cup.
  • Pour the liquid 1/2 way up the ramekins.
  • Add the ramekins to a baking dish. Place warm water in the baking dish until the water reaches half way up the sides of the ramekins.
  • Cover each ramekin with foil.
  • Place the trivet (that comes with the Instant Pot) into the bottom of your Instant Pot. Pour 1 cup water into the pot and add the trivet. Place the ramekins into the pot and seal with the lid.
  • Turn the valve to sealing and turn the Instant Pot on low pressure for 14 minutes. When done naturally release the pressure for 15 minutes.
  • Remove the foil and then place the ramekins into the fridge for 5 hours or overnight.
  • When ready to serve sprinkle each ramekin with 1 teaspoon granulated sugar.
  • With a torch, caramelize the top of the custard by moving the flame over the sugar until it bubbles and becomes a golden brown color.

Creme Brulee Flavor Ideas:

Try out these other delicious creme brulee flavors. One of my favorites is this Pumpkin Instant Pot Creme Brulee.

pumpkin creme brulee

  • Maple: sub maple syrup for sugar
  • Raspberry: fill the bottom of the ramekin with one even layer of raspberries before pouring in custard
  • Blueberry: fill the bottom of the ramekin with one even layer of blueberries before pouring in custard
  • Lemon: Add 1 tablespoon lemon zest to the custard base
  • Coconut: Sub vanilla for coconut extract

How To Brulee:

Creme Brulee top

Many people can get intimidated with this part of the recipe, but I promise it’s not complicated.

I recommend getting a kitchen torch for this recipe, but you can also place the creme brulee under the broiler if you can’t get your hands on a kitchen torch.

First step is to sprinkle a layer of granulated sugar on top of the chilled creme.

Make sure you cover the top pretty good so that you get a nice thick crunch.

Next run the torch about 1/2 inch from the sugar to caramelize the sugar until it starts to become golden brown and bubbly.

Make sure to move around the whole surface area to prevent one spot from burning.

Chocolate Creme Brulee Recipe:

Chocolate Creme Brulee
Yield: 6

Chocolate Creme Brulee With Instant Pot Version

Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

Try this delicious chocolate creme brulee recipe. You can either make it in the oven or in an instant pot.

Ingredients

  • 2 cups heavy cream
  • 5 egg yolks
  • 1/4 cup granulated sugar + more to top
  • 1/2 teaspoon vanilla bean paste or extract
  • 4 ounces dark chocolate, chopped fine

Instructions

  1. In a saucepan bring the cream to a simmer over medium heat.
  2. In a mixing bowl combine egg yolks and sugar and whisk to combine until the mixture turns a pale yellow (about 5 minutes).
  3. Add vanilla bean paste and stir.
  4. Add the chopped chocolate to the hot cream and whisk until melted.
  5. Add 1 cup of the warm cream to the egg mixture and mix to combine (you are tempering the eggs).
  6. Add the remaining amount of cream and whisk to combine.
  7. Strain the mixture through a fine mesh strainer and place the liquid into a large measuring cup.
  8. Pour the liquid 1/2 way up the ramekins.
  9. Add the ramekins to a baking dish. Place warm water in the baking dish until the water reaches half way up the sides of the ramekins.
  10. Bake at 275 for 40 minutes. They should be set and not jiggly.
  11. Chill the ramekins in the refrigerator for 4 hours or overnight.
  12. Sprinkle the tops of the custards with a thin layer or sugar and run a torch over the sugar to caramelize. (If you do not have a torch you can place them under the broiler for 2 minutes or so to caramelize).

Notes

Instant Pot Version:

  • In a saucepan bring the cream to a simmer over medium heat.
  • In a mixing bowl combine egg yolks and sugar and whisk to combine until the mixture turns a pale yellow (about 5 minutes).
  • Add vanilla bean paste and stir.
  • Add the chopped chocolate to the hot cream and whisk until melted.
  • Add 1 cup of the warm cream to the egg mixture and mix to combine (you are tempering the eggs).
  • Add the remaining amount of cream and whisk to combine.
  • Strain the mixture through a fine mesh strainer and place the liquid into a large measuring cup.
  • Pour the liquid 1/2 way up the ramekins.
  • Add the ramekins to a baking dish. Place warm water in the baking dish until the water reaches half way up the sides of the ramekins.
  • Cover each ramekin with foil.
  • Place the trivet (that comes with the Instant Pot) into the bottom of your Instant Pot. Pour 1 cup water into the pot and add the trivet. Place the ramekins into the pot and seal with the lid.
  • Turn the valve to sealing and turn the Instant Pot on low pressure for 14 minutes. When done naturally release the pressure for 15 minutes.
  • Remove the foil and then place the ramekins into the fridge for 5 hours or overnight.
  • When ready to serve sprinkle each ramekin with 1 teaspoon granulated sugar.
  • With a torch, caramelize the top of the custard by moving the flame over the sugar until it bubbles and becomes a golden brown color.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 452Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 245mgSodium: 33mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 5g

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