Chocolate Crème Brûlée

Crème brûlée just became creme bru-bae. 💕


  • For the pastry:
  • 1 3/4 cups of flour
  • 1/3 cup of cocoa powder
  • 1/2 cup of powdered sugar
  • 1 pinch salt
  • 1/2 cup of butter, cut into cubes and chilled
  • 3 egg yolks
  • For the filling:
  • 8 egg yolks
  • 1/2 cup of sugar
  • 1 1/2 cups of heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/2 cups of milk
  • 2 cups good quality milk chocolate, chopped
  • 2 cups of sugar
  • 3 1/2 tbsp of water


  1. For the pastry: Preheat the oven to 350 degrees. Combine flour, cocoa, powdered sugar and salt in a food processor and process to combine. Then add the butter and blitz just until mixture resembles breadcrumbs. Add the egg yolks and process briefly until mixture begins to form lumps. Press into the base of a deep 9-inch round fluted tart pan with a removable base and chill for 30 minutes. Prick well with a fork, cover with parchment paper, add baking beans and then bake in the oven for 20 minutes, remove the baking beans and parchment paper, and bake for another 5 minutes or until lightly golden around the edges. Reduce the heat to 300 degrees for the next step.
  2. For the filling: Beat the egg yolks and sugar until pale and creamy.
  3. Combine the cream, milk and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined. Pour into the pastry base.
  4. Bake at 300 degrees for 50 minutes or until just set. Cool in the pan on a wire rack before chilling for at least 1 hour.
  5. Meanwhile, make the spun sugar. Bring the sugar and water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns into a pale amber in color, 8 to 10 minutes. Remove from heat and let the syrup cool until slightly thickened.
  6. Secure two wooden spoons over the edge of a countertop or plastic box and using 2 forks, or a whisk that has had the prongs cut off, dip the ends into the caramel. From about 2 feet above the spoon handles, move back and forth like a pendulum in long arcs, allowing strands of caramel to fall in thin threads over the handles. Immediately gather strands into a loose nest. Use immediately.
  7. To finish: Sift the top of the tart with sugar, and then use a blowtorch to melt and caramelize the sugar to form a crust. Serve immediately with the spun sugar nest on top.