Chocolate Creme Brulee (Print-Friendly Recipe)
Creamy chocolate pudding with a crunchy sugar top. No eggs or baking involved.
# What You'll Gather:
→ Base
01 -
Whole milk
02 -
Unsweetened cocoa powder
03 -
Salt
04 -
Cornstarch
05 -
Granulated sugar
→ Flavoring
06 -
Semi-sweet baking chocolate
07 -
Vanilla bean paste or extract
→ Topping
08 -
Sugar for caramelizing
# How to Make It:
01 -
Blend cocoa, cornstarch, salt, and sugar into the milk, then simmer until it thickens up.
02 -
Melt chocolate and add vanilla into the thickened mix, stirring until silky.
03 -
Transfer to ramekins, let it reach room temp, then refrigerate for at least 4 hours.
04 -
Before eating, coat with sugar and caramelize with a torch, broiler, or stovetop.
# Extra Info:
01 -
Prep it up to 2 days early.
02 -
For extra creaminess, swap milk with heavy cream.
03 -
Add the sugar topping only right before serving.