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Earl Grey Chocolate Crème Brûlée

Try this chocolate twist on a classic crème brûlée. The delicate notes of bergamot pair perfectly with the depth of our decadent EXCELLENCE 78% Cocoa Dark Chocolate to create a sophisticated dinner party dessert.


Chocolatier’s Tip
For an even more intense chocolate flavour, try using our EXCELLENCE 85% or 90% Cocoa chocolate bars. If making this recipe for someone following a gluten-free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

4 people


Step 1.

Preheat the oven to 160 C/140 Fan/ Gas 3 and place 4 ramekins in a 23cm / 9-inch square tin (make sure it does not have a loose base - you could use a small roasting tin).

Step 2.

Pour the cream and milk into a medium saucepan and add 60 g of the sugar. Gently bring to a simmer, stirring to dissolve the sugar.

Step 3.

Remove from the heat and stir in the tea. Leave to infuse for 10 minutes. Meanwhile, put the chopped chocolate into a heatproof bowl and set aside.

Step 4.

Strain the tea and milk mixture into a jug. Clean the saucepan and pour in the infused milk. Return to the heat and bring to a simmer.

Step 5.

Pour over the chopped chocolate and stir until you have a smooth, melted mix. Whisk in the egg yolks.

Step 6.

Divide the chocolate custard between the 4 ramekins. Carefully pour boiling water into the tin until the water reaches halfway up the sides of the ramekins.

Step 7.

Bake in the oven for about 45 minutes - or until set but with a slight wobble in the centre.

Step 8.

Carefully remove the ramekins from the water bath and leave the crème brûlées to cool completely. Cover and chill for at least 6 hours or overnight.

Step 9.

Just before serving, sprinkle each ramekin with about 1 tsp of caster sugar - you want a smooth and even layer that covers the surface. Use a blowtorch to caramelise the sugar, moving back and forth across the surface. Serve straight away.


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