Chocolate Orange Crème Brûlée Recipe
Chocolate Orange Crème Brûlée
Total time: 15 to 30 minutes

Prep. and cooking time: 15 minutes
Oven temperature: Broil

Difficulty: Easy
Chef's Note

A recipe from pastry chef Richard Chaillat

For 4 servings

- 210 g (7 oz.) milk
- 70 g (5 tbsp.) + 1 tbsp. fine granulated sugar
- 4 egg yolks
- 200 g (3/4 cup) heavy cream
- 30 g (1 oz.) semi-sweet or bittersweet Chocolate
- 20 g (2 tbsp.) cocoa powder
- A few skinless orange segments
- A few drops of Grand Marnier
- Sugar or brown sugar for caramelizing

Preparing the oranges

  1. remove the peel and white pith from the oranges; remove any seeds; cut into pieces;
  2. caramelize lightly in a saucepan with 1 tbsp. sugar;
  3. add a few drops of Grand Marnier at the last moment since the alcohol evaporates quickly.

Preparing the cream

  1. in a bowl, whisk together the sugar and egg yolks until light and pale; 
  2. bring the milk, heavy cream and cocoa powder to a boil; blend into the sugar-egg mixture; 
  3. return to the heat  and cook to 85ºC. (185º F.), stirring constantly; remove the pan from the heat and stir in the coarsely chopped chocolate; 
  4. pour through a fine-mesh strainer;
  5. divide the orange pieces among 4 individual ovenproof ramekins; pour the chocolate mixture over top; 
  6. sprinkle with granulated sugar or brown sugar;
  7. place under the broiler until the sugar has caramelized;
  8. let rest 4-5 minutes and serve.
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