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Tuxedo Crème Brûlée

Tuxedo Crème Brûlée is a delicious Vanilla Bean Crème Brûlée on top of a rich layer of Dark Chocolate Ganache that will please everyone.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 6
Calories: 799kcal
Author: Sandra

Ingredients

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

Instructions

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

  • 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 left over ganache.

Notes

The total time does not include the time for the creme brulee to chill.