Description
This Chocolate Brownie Brittle Crème Brulee is smooth, creamy and filled with rich chocolate and brownie brittle pieces.
Ingredients
- 2 cups Heavy Cream
- ½ teaspoons Vanilla Extract
- 1 bar (4 Oz. Size) Bittersweet Chocolate, Roughly Chopped
- 8 whole Chocolate Chip Flavored Brownie Brittle Pieces, Crushed Into Fine Crumbs
- 4 Egg Yolks
- ⅓ cups White Sugar
- 5 teaspoons Superfine Or Regular White Sugar
- Fresh Raspberries, For Garnish (optional)
Preparation
Note this requires 4 hours of chill time once prepared.
Preheat oven to 350 F. Bring a kettle of water to a boil as you get started.
Bring heavy cream and vanilla extract to a boil in a saucepan. Remove from heat and stir in chocolate and Brownie Brittle crumbs until fully melted. Set aside.
In a separate large bowl, whisk together egg yolks and white sugar. Gradually whisk chocolate mixture into sugar mixture until well combined.
Pour mixture into another bowl through a fine mesh strainer to remove any lumps or bits of cooked egg. Pour into 6 small ramekins and place ramekins into a 9×13 baking pan.
Pour boiling water into the 9×13 pan, filling halfway up sides of ramekins. Bake for 35-40 minutes, or until centers are just slightly jiggly.
Remove from oven and allow to come to room temperature. Refrigerate for at least 4 hours or until ready to serve.
To caramelize the top with sugar, simply add a sprinkling of super fine sugar (regular white sugar works, too) over each ramekin and torch with a kitchen torch. Alternatively, you can set your oven to medium broil and caramelize the top that way.
Garnish with raspberries or more Brownie Brittle chunks, if desired. Enjoy!
