These crème-brûlées have it all: coffee, chocolate, and of course, a classic caramelised topping.
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Place the chocolate in a small heatproof bowl. Place one-quarter of the cream in a small saucepan over medium heat and bring just to the boil. Pour over the chocolate. Cover and set aside for 3 mins. Use a balloon whisk to stir until smooth. Divide the chocolate mixture evenly among four 200ml ramekins or ovenproof dishes. Place in the fridge for 1 hour to set.
Preheat oven to 150°C. Place the ramekins or dishes in a large roasting pan. Use a balloon whisk to whisk egg yolks and sugar in a medium heatproof bowl until combined.
Place remaining cream in a saucepan over medium-high heat. Cook, stirring, for 3 mins or until the cream comes to the boil. Add to the egg mixture, whisking, until well combined. Whisk in the coffee and vanilla. Strain through a fine sieve into a large jug. Discard the solids. Pour evenly among ramekins or dishes. Add enough boiling water to the roasting pan to come halfway up the sides of ramekins or dishes. Bake for 35-40 mins or until custard is just set. Carefully remove from the pan and set aside for 30 mins to cool. Place in the fridge for 4 hours or overnight to set.
Preheat grill on high. Sprinkle the crème brûlées with extra sugar. Cook under the grill for 1 min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.) Set aside for 3-5 mins to cool. Serve immediately.
COOK. STORE. SAVE.
If you have instant coffee in the pantry, feel free to use it instead of espresso coffee in this recipe. Simply dissolve 3 tsp dried instant coffee powder in 3/4 cup (185ml) boiling water, then set aside to cool to room temperature.