Tuxedo Crème Brûlée is a delicious Vanilla Bean Crème Brûlée on top of a rich layer of Dark Chocolate Ganache that will please everyone.
My cousin Mindy, well technically she is Jake’s, my husband, cousin by blood. But really, blood isn’t the only thing that defines family…right?! One of the reasons I knew that I belonged with Jake, besides the obvious, was his extended family! I love them like they are my blood; I would do anything for them and wish I saw all of them more.
The first time I met them, we instantly clicked. It felt like I had known them my whole life as if we had grown up together. My husband and I are both fortunate to have families that stay in touch and keep connected. Although I would love to see all my cousins more, the ladies especially, I know I can call them and we can chat for hours, or get together and eat like there is no tomorrow.
The McCollum ladies know how to make a good spread! Mindy was visiting this past week and we had some great food of course! One evening she was telling me about this amazing crème brûlée she had and I was like – we are making that! We googled it and no recipe was found, but we didn’t let us stop us, we just made our own recipe.
I had to make one revision and that was due to the fact I didn’t have any mangos, so we went with a vanilla bean crème brûlée instead of a mango. But can’t wait to get to the store and get me some mangos! Still, the concept was the same and it turned out sensational!
So here is our creation, a Tuxedo Crème Brûlée – a vanilla bean crème brûlée on top of a dark chocolate ganache. Cheers to family, recipes and late-night desserts.
Enjoy! XOXO San
How do you make Tuxedo Crème Brûlée?
In a small microwavable bowl, combine chocolate chips and heavy cream. Heat for 1 minute, then stir. Heat for another 30 seconds, stir and repeat until completely melted and smooth. Stir in vanilla or rum extract.
Place 6 crème brûlée dishes in a baking pan.
Spread 1 tablespoon of ganache on the bottom of each dish. If you’d like extra chocolate, you can definitely add more as there will be some leftover.
Pour the 2 cups of heavy cream into a medium saucepan. Scrape the seeds from the vanilla beans into the cream, then add the vanilla pod as well.
Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.
Preheat oven to 275°.
In a medium bowl, whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the 1/3 cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form. Stir in the vanilla extract.
Divide the custard mixture evenly between the 6 prepared chocolate ganache dishes, leaving at least 1/4″ for the topping that will be added later.
Place the pan in the oven and then gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.
Bake in the oven for 35 to 42 minutes (40 minutes for my oven), or until the center of each custard still jiggles just slightly.
Remove from the oven and lift the dishes from the hot water. You can open the oven, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and on your crème brûlées.
Let them cool until about room temperature- approximately 15 minutes.
Refrigerate for at least 2 hours, up to 2 days. I like to cover mine with an extra-large 14’’-19’’ Cover Mate Food Cover – I love these. (Check them out at www.covermatecovers.com)
About 20-30 minutes before serving, evenly sprinkle 1 tablespoon sugar over each custard.
Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust, hold the torch about 1/2 inch away from the sugar.
Return to the fridge for 10-12 minutes to chill the brûlée.
I don’t like mine warm but if you do prefer it this way, by all means, dig in now.
Optional toppings: fresh whipped cream and leftover ganache.
Love this recipe? Be sure to check out this Vanilla Bean Crème Brûlée Cupcake recipe as well!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Tuxedo Crème Brûlée
Dark Chocolate Ganache
- 9 ounces 72% cocoa chocolate chips I used Ghiradelli
- 1 cup heavy whipping cream
- 1 tablespoon vanilla or rum flavoring
Vanilla Bean Crème Brûlée
- 2 cups heavy whipping cream
- 3 vanilla beans split lengthwise
- 6 large egg yolks
- 1/3 cup sugar
- 1 1/2 - 2 teaspoons vanilla extract
- 6 tablespoons sugar for topping
Dark Chocolate Ganache
- In a small microwavable bowl, combine chocolate chips and heavy cream. Heat for 1 minute, then stir. Heat for another 30 seconds, stir, and repeat until completely melted and smooth. Stir in vanilla or rum extract.
- Place 6 crème brûlée dishes in a baking pan.
- Spread 1 tablespoon of ganache on the bottom of each dish. If you'd like extra chocolate, you can definitely add more as there will be some leftover.
Vanilla Bean Crème Brûlée
- Preheat oven to 275°.
- Divide the custard mixture evenly between the 6 prepared chocolate ganache dishes, leaving at least 1/4" for the topping that will be added later.
- Let them cool until about room temperature- approximately 15 minutes.
- About 20-30 minutes before serving, evenly sprinkle 1 tablespoon sugar over each custard.
- Return to the fridge for 10-12 minutes to chill the brûlée.
- I don’t like mine warm but if you do prefer it this way, by all means, dig in now.
- Optional toppings: fresh whipped cream and left over ganache.
Cousin Mindy’s Review: I met up to the standards of her challenge. We both loved this. Although it was my husband Jake who couldn’t eat enough, he ate 4 out of the 6 brûlées!