Tuxedo Creme Brulee

Tuxedo Crème Brûlée pairs chocolate ganache, custard, and caramelized sugar, topped with berries and chocolate curls.

One of my mother-in-law’s favorite treats is crème brûlée. (I’ll admit they’re one of my favorite desserts as well!) So when we got to have her stay with us after Elizabeth’s arrival, I knew I had to make a few batches!

She told me of a crème brûlée she’d had at a restaurant with chocolate on top (no crispy topping). The chocolate lover in me was definitely intrigued… but my favorite part of this dessert is the crunchy caramelized topping! So I decided to put the chocolate on the bottom and keep the rest the same. To say we’re hooked is an understatement! My current dilemma now: this version or plain for Valentine’s Day dessert?!

But first things first…

What is a Tuxedo Crème Brûlée?

A Tuxedo Crème Brûlée has a base layer of chocolate ganache on the bottom and then a layer of traditional crème brûlée (which is a vanilla custard). Everything is topped with a layer of caramelized sugar (using a kitchen torch or oven broiler)

How To Make Tuxedo Crème Brûlée?

• Start by preparing the ramekins: I’ve tested this recipe in 4-ounce, 5-ounce, and 6-ounce ramekins — it works great in all of them, but my preference is the 5-ounce ramekins. (I like the thickness of the crème brûlées best.)
• Chocolate ganache: Prepare the base! It’s as easy as heating heavy cream and adding some chopped chocolate. Stir until smooth and fill the bottom of the ramekins with the chocolate.
• Custard filling: The egg yolks, vanilla bean seeds, and sugar are beaten together until light and creamy. You’ll temper this mixture with hot heavy cream and then pour this mixture over the chilled chocolate ganache layer.
• Bake the custard filling: Place the ramekins in a 9×13-inch pan and fill the surrounding space with boiling water. It’s important to cook the crèmes brûlée in this water bath! Bake for 30-35 minutes or until the center slightly jiggles.
• Chill the crèmes brûlée: Once baked, you’ll chill the crèmes brûlée for 3-4 hours. (The hardest part of making these!)
• Caramelize the tops: Add some sugar to the tops of your custards and torch them with a kitchen torch. Wait a minute and then these are ready to eat!

Tips For Success

• Room temperature ingredients: Make sure you set the eggs out to come to room temperature before using, so they won’t “cook” when the hot heavy cream is added.
  • TIP: Separate eggs and yolks while the eggs are cold (easier to separate) and let the yolks sit out until they’re at room temperature.
• Don’t overbeat the mixture: Once you start seeing bubbles in the mixture, you know you’re done mixing. Overmixing adds too much air to the cream– which will alter the texture.
• Season: Adding a touch of salt to the brûlée and ganache mixtures helps intensify the flavors.
• Cook the crème brûlée in a water bath: Placing the ramekins in a tray of hot water helps to cook the custard evenly and slowly without burning.
• Use a kitchen torch: Getting that perfect hard-sugar top is much simpler than you’d think if you have a kitchen torch. Hold the torch about 6 centimeters away and don’t stay in any spot too long to avoid melting the custard beneath. Crystalizing happens for a second after you torch it. Keep this in mind, and stop burning a second before your think the top is done.
  • If you prefer a little bittersweetness you can burn the top of the sugar a bit more to get that bittersweet flavor.

More Desserts To Try Next:

• Snickerdoodles (Reader favorite!)
• Carmelitas
• 7 Layer Bars
• Bread Pudding Recipe
• Coconut Oil Chocolate Chip Cookies

Tap stars to rate!

5 from 7 votes

SaveSaved Pin Print

Tuxedo Crème Brûlée

By Chelsea Lords

Tuxedo Crème Brûlée pairs chocolate ganache, custard, and caramelized sugar, topped with berries and chocolate curls.

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Chilling Time: 3 hours hours

Total Time: 3 hours hours 55 minutes minutes

Servings: 6 (5-ounce) ramekins

Equipment

• Medium pan
• 6 ramekins
• Large pot
• 9 x 13-inch baking pan
• Kitchen torch or oven

Ingredients

1x2x3x

USMetric

Chocolate Ganache Layer

• ▢ 6 ounces chocolate milk, dark, or semi-sweet—whatever you prefer!
• ▢ 1/2 cup heavy cream
• ▢ 1/8 teaspoon kosher salt

Top Layer

• ▢ 1 full vanilla bean I like Madagascar bourbon vanilla beans; or 1 tablespoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 2 cups heavy cream
• ▢ 5 large egg yolks must be at room temperature
• ▢ 3/4 cup superfine sugar divided
• ▢ 6 cups water
• ▢ Fresh berries optional, for serving

Instructions 

For the chocolate ganache:

• Coarsely chop the chocolate. In a medium pan over medium heat, add the cream and bring to just before a boil (don’t boil). Reduce heat to the lowest temperature. Add chocolate and salt and whisk to combine until chocolate has melted and the mixture becomes smooth and shiny. Remove from heat.
• Divide chocolate ganache evenly among all 6 ramekins so they are a little less than 1/4 of the way full. Place the ramekins in the freezer and freeze 1 hour.

For the custard layer:

• Split the vanilla bean down the center. Scrape out all the seeds and place in a large bowl. Take the vanilla bean pod and place it in a small pot with salt and heavy cream.
• Preheat oven to 300°F. Heat heavy cream mixture just until the cream is simmering. Do not boil! Remove from stovetop and set aside to slightly cool. Remove the vanilla bean pod. (If using vanilla extract, stir it in here.)
• In the bowl with the vanilla bean seeds, add the egg yolks (I like to save the whites for omelets!) and 1/2 cup sugar. Beat until the mixture is light, about 2–3 minutes. Meanwhile, place 6 cups water in a large pot and heat to boiling.
• Add about 1/4 of the cream mixture into the egg and sugar mixture. Mix until combined. Pour the (now-tempered) egg and sugar mixture into the remaining heavy cream mixture. Stir until combined.
• Remove the chocolate-filled ramekins from freezer and place them in a metal 9×13 baking pan. Pour prepared mixture evenly into ramekins. (You should use all the mixture among the 6 dishes.)
• Fill baking pan with boiling water halfway up the sides of the ramekins. Bake 30–35 minutes or until centers are barely set (very slight jiggle). Cool completely at room temperature, then refrigerate 3–4 hours before serving. These can be refrigerated 4–5 days before use.
• When ready to serve, sprinkle remaining 1/4 cup superfine sugar on top of the custards. I find it helpful to use a little more sugar than needed to swirl the dish around and make sure the top is evenly coated with sugar (then just pour the extra sugar onto the next ramekin). Use a kitchen torch to heat the tops until the sugar melts and browns (or even slightly blackens) a bit. Top with fresh berries and enjoy immediately.
• Alternatively, to use your oven, move the oven rack to the top position and heat oven to a high broil. Once oven is heated, add the custards topped with superfine sugar to a tray. Place tray on the top shelf. It only takes 1–3 minutes, so watch closely to avoid burned crèmes brûlées.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Storage: Store leftover Tuxedo Crème Brûlée in the fridge, covered tightly with plastic wrap, for up to 3 days. For best texture, caramelize the sugar topping just before serving.

Nutrition

Serving: 1serving | Calories: 633kcal | Carbohydrates: 46g | Protein: 6g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 299mg | Sodium: 207mg | Potassium: 173mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1674IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!