• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 5 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Chocolate Crème Brulee:
  • 420g Anchor UHT Whipping Cream
  • 140g Anchor UHT Full Cream Milk
  • 4 Egg Yolk
  • 110g Caster Sugar
  • 3 Whole Eggs, Grade B
  • 95g Dark Couverture 64%
  • Caramel Topping:
  • 90g Caster Sugar
  • 90g Water
  • 15g Honey


    Chocolate Crème Brulee:
  1. Preheat oven at 160 °C.
  2. In a medium pot, heat Anchor Whipping Cream and Anchor Full Cream Milk.
  3. Mix the egg yolks and caster sugar into a bowl.
  4. Gradually add in hot cream mixture to the egg mixture.
  5. Pour the sauce into dark chocolate and use spatula to mix until combine.
  6. Pour the sauce into the 4 inch diameter ramekins cup until reach 80% of the height.
  7. Place it on a baking tray with water and bake for 40 - 45 minutes or until set.
  8. Allow to cool slightly at room temperature and then keep in the fridge. Keep chill.
  9. When serving, sprinkle some sugar evenly on the surface and caramel the sugar with torch gun.
  10. Caramel Topping:
  11. In a medium saucepan, cook sugar, water and honey together at medium heat. When the melted sugar reach light yellow colour, turn to low heat and continue to cook until it reach a nice caramelised colour. (as desired)
  12. Immediately pour the caramel on top of chilled Chocolate Creme Brulee .(the caramel will be hard.

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