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Rich chocolate custard topped with caramelized sugar creates an elegant dessert without the traditional fuss of baking or water baths.
Essential Ingredients:
- Quality cocoa powder: Creates deep flavor
- Baking chocolate: Adds richness
- Whole milk: Forms custard base
- Cornstarch: Provides thickness
- Granulated sugar: For topping
- Pure vanilla: Enhances chocolate
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Detailed Instructions:
- Make Custard Base
- Whisk dry ingredients
- Add milk gradually
- Heat over medium-low
- Stir constantly until thick
- Add Chocolate
- Remove from heat
- Add chopped chocolate
- Stir until melted
- Add vanilla
- Set and Chill
- Pour into ramekins
- Cover surface with plastic
- Chill until firm
- At least 4 hours
- Create Sugar Top
- Sprinkle with sugar
- Torch until caramelized
- Let harden briefly
- Serve immediately
The secret is cooking the custard to the perfect thickness - it should coat the back of a spoon but still be silky.
Topping Options:
Use torch, broiler, or sugar syrup method.
Storage Tips:
Keep refrigerated up to 4 days. Don't freeze.
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Chef's Tips:
- Use quality chocolate
- Keep stirring consistent
- Check thickness carefully
- Don't overheat chocolate
Years of dessert making taught me that patience while cooking and proper chilling create the perfect no-bake chocolate crème brûlée.
Frequently Asked Questions
- → No torch option?
- Use stovetop sugar or broiler method instead.
- → Best ramekins?
- Wide, shallow creme brulee dishes work best.
- → Make ahead?
- Up to 48 hours. Add sugar top just before serving.
- → Why cornstarch?
- Thickens custard without eggs.
- → Richer version?
- Use heavy cream instead of milk.