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Chocolate Crème Brulee

The perfect Valentine's Day dessert
Prep Time40 mins
Cook Time20 mins
Author: Bonefish Grill


  • 4 ounces Bittersweet Chocolate non-sweetened, chopped
  • 1 ¾ Cups Heavy Cream
  • ½ Cup Sugar
  • 6 each Egg Yolks large
  • 1 each Whole Large Egg
  • 1 ¾ Cup Milk
  • 1 teaspoon Freshly Grated Orange Zest
  • 2 Tablespoons Grand Marnier
  • ¼ Cup Raw Sugar or Brown Sugar firmly packed


  • Preheat oven to 325˚.
  • Put chocolate in a small metal bowl. In a saucepan heat ½ cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
  • In a bowl, whisk together sugar, yolks and whole egg and whisk in chocolate mixture. In pan, heat remaining 1 ¼ cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking and whisk in zest and Grand Marnier. Skim off any froth.
  • Divide custard among eight ½ cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards.
  • Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
  • Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
  • Sift brown sugar evenly over custards and broil until sugar is melted and caramelized, about 2 minutes. (Raw sugar may be sprinkled over custards and caramelized with a blowtorch).
  • Chill 20 minutes.