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Velvety dark chocolate pudding with a crackling caramel crust makes a fancy treat without the hassle of ovens or complicated water bath setups.
Key Ingredients:
- Premium cocoa powder: Gives deep taste
- Baking chocolate: Boosts creaminess
- Whole milk: Creates smooth base
- Cornstarch: Makes it firm up
- Granulated sugar: For crunchy lid
- Pure vanilla: Lifts chocolate notes
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Step-by-Step Guide:
- Make Custard Base
- Mix dry stuff together
- Pour milk in slowly
- Warm on medium-low flame
- Keep stirring till thickened
- Add Chocolate
- Pull off the heat
- Toss in chocolate pieces
- Mix till smooth
- Drop in vanilla
- Set and Chill
- Fill your dishes
- Cover tops with wrap
- Cool till set
- For 4+ hours minimum
- Create Sugar Top
- Dust with sugar
- Brown with torch
- Wait for it to set
- Dig in right away
Getting the pudding just right means cooking till it sticks to your spoon but still pours smooth and glossy.
Finishing Touches:
Try a kitchen torch, quick broiler blast, or drizzle warm sugar mix.
Keeping Fresh:
Stays good in fridge for 4 days max. Never put in freezer.
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Pro Hints:
- Splurge on good chocolate
- Stir at steady pace
- Test texture carefully
- Don't burn the chocolate
I've learned from making countless desserts that taking your time with the cooking and giving it enough chill time makes the best no-bake chocolate treat with that crackly top.
Recipe FAQs
- → Don't have a torch?
- Use your stovetop or broiler to melt the sugar.
- → What dishes work best?
- Shallow and wide ramekins are ideal.
- → How far in advance can I prep this?
- You can make it 2 days ahead. Add the crunchy top just before serving.
- → What's cornstarch for?
- It replaces eggs to make it thick.
- → How do I make it richer?
- Switch milk for heavy cream.
Chocolate Creme Brulee
Creamy chocolate pudding with a crunchy sugar top. No eggs or baking involved.
Ingredients
→ Base
→ Flavoring
→ Topping
Steps
Blend cocoa, cornstarch, salt, and sugar into the milk, then simmer until it thickens up.
Melt chocolate and add vanilla into the thickened mix, stirring until silky.
Transfer to ramekins, let it reach room temp, then refrigerate for at least 4 hours.
Before eating, coat with sugar and caramelize with a torch, broiler, or stovetop.
Notes
- Prep it up to 2 days early.
- For extra creaminess, swap milk with heavy cream.
- Add the sugar topping only right before serving.
Required Equipment
- Small creme brulee dishes
- Optional: kitchen torch
- Medium pot
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has dairy ingredients.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 340
- Fat: 9 g
- Carbs: 66 g
- Protein: 6 g