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.
Lindt EXCELLENCE Dark 78% Bar 100g
Medium
4 people
Ingredients
- 375 ml double cream
- 125 ml milk
- 60 g caster sugar, plus about 4 tsp for caramelising
- 45 ml loose-leaf Earl Grey tea
- 100 g Lindt EXCELLENCE 78% Cocoa Dark Chocolate, chopped (see Tip)
- 4 large egg yolks
Method
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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