Perfect recipe for milk chocolate cream

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How to make milk chocolate cream, in addition to our tips to prepare them days in advance. Go to the Chocolate Creme Brulee Recipe or read on for our tips for making it.

Perfect recipe for milk chocolate cream

We recently made a ridiculous number of these individual cups of chocolate cream and took them to a party. The idea was inspired by a party we attended where there was a full selection of sugars you can choose from to top off the flan. Then a very nice man behind the bar caramelized his choice. It was pretty amazing. So, for our party, we made a mini brulee cream bar with our culinary torch and a variety of flavored sugars; my favorite was espresso. It was a success!

Panna Cotta buttermilk recipeYOU MAY ALSO LIKE: How to make homemade panna cotta with buttermilk, honey and vanilla. Skip to the Panna Cotta buttermilk recipe with cranberry sauce.

How to make burnt chocolate cream

Making creme brulee is simple, but you must understand the tempering part. Let me explain:

How to make burnt chocolate cream

Basically, tempering is slowly pouring hot liquid into the eggs without stirring them. Sounds scary, but trust me, it's easy. The trick? Do it slowly. (I told you it was easy).

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The best thing about creme brulee is that you can prepare them days in advance. It makes you look like a total rock star, because whoever you serve them would never know they were done ahead of time.

Easy recipe for fudgy brownies from scratchYOU MAY ALSO LIKE: How to make brownies that are better than the box. Go to the Easy Recipe, Fudgy Brownies with a quick video that shows you how to make them.

Updated recipe, originally published in June 2011. Since I published this in 2011, we have tweaked the recipe to make it clearer. – Adam and Joanne

Perfect recipe for milk chocolate cream

  • PREP 50mins

  • COOK 40 minutes
  • TOTAL 1 hour 30 minutes

Creme Brul̩e can be prepared up to 3 days in advance. When adding hot cream to eggs, it is important to add slowly. In this way, the mixture will heat up, but will not stir. If part of the egg solidifies, don't worry. Before baking, strain the egg and cream mixture. To make the top caramelized, you will need a culinary torch Рthis is a great option.

Makes 6 individual servings

Will need

2 cups thick cream

1/2 cup granulated sugar, plus more to serve

1/8 teaspoon of sea salt

4 large egg yolks

3 ounces bittersweet chocolate, chopped into small pieces (about 1/2 cup)

2 teaspoons of vanilla extract

8 cups hot water for a water bath


    Heat oven to 300 degrees F.

    Add cream, half sugar (1/4 cup), and salt to medium saucepan over medium-high heat and bring to a boil, stirring gently. Remove from the fire.

    Place the chopped chocolate in a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Microwave the bowl for 20 seconds. Stir, then microwave again for another 20 seconds and stir again. Continue heating and then stir until the chocolate melts, now add the reserved chocolate from before and stir until completely smooth.

    In a large bowl, mix the egg yolks with the remaining sugar (1/4 cup) until well blended.

    While whisking, slowly pour about half of the hot cream into the eggs. Then switch from beating the eggs to beating the liquid in the saucepan and slowly pour the warm eggs with half the cream in the saucepan.

    Now, while whisking, slowly pour the custard into the melted chocolate. Whisk the vanilla and then strain the mixture through a fine mesh strainer.

    • Bake Creme Brulée
    • Place the pans in a large cake pan or on a baking sheet. Spoon the chocolate custard into 6 individual molds (5 to 6 ounces), so they are about 3/4 full.

      Pour enough hot water into the pan so that it reaches half the sides of each pan, bake until it is in the middle, 25 to 30 minutes. Remove the molds from the water bath and pat dry, refrigerate for at least 2 hours and up to 3 days.

      • To serve
      • Remove the molds from the refrigerator at least 30 minutes before serving. Just before serving, sprinkle the surface evenly with a thin layer of sugar. Using a culinary torch, melt and caramelize the sugar. Let the brulee cream sit for at least 5 minutes before serving or until the top hardens.

Adam and Joanne's advice

  • Adapted from Mastering and Craft, Baking and Pastry, Culinary Institute of America.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

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