Tuxedo Crème Brûlée is a chocolatey twist on the traditional crème brûlée recipe. This dessert has a chocolate ganache bottom, creamy custard filling, and a caramelized sugar topping. Top these custards with fresh berries and chocolate curls for a delicious show-stopping dessert.
Once you’ve made (and fallen in love with) a traditional crème brûlée recipe, you’ve got to try this fun variation! This post includes step-by-step photos that will show you just how easy this fancy dessert is to make.
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 do you make a homemade Crème Brûlée?
How do you 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!
There are several things you can do to perfect your crème brûlée; here are a few tips:
More desserts to try next:
- Snickerdoodles (Reader favorite!)
- Carmelitas
- 7 Layer Bars
- Bread Pudding Recipe
- Coconut Oil Chocolate Chip Cookies
Tuxedo Crème Brûlée
Equipment
- Medium pan
- 6 ramekins
- Large pot
- Metal 9 x 13-inch baking pan
- Kitchen torch or oven
Ingredients
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 9x13 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delicious! I plan to make this
the day before serving but I am worried that the ganache layer will be hard. Any recommendations?
I’ve never had a problem with it being too hard following the recipe as written. If you’re worried you can let them sit at room temperature for a little before torching
I don’t see where the 1/2 tsp of sea salt goes in the recipe??
The recipe doesn’t call for 1/2 tsp sea salt, i’m wondering if you saw the 1/2 cup heavy cream and then 1/8 tsp sea salt, but the instructions will tell you when to add the sea salt in both the top and base layer! 🙂
Perfection. Absolute perfection! I used deeper 8oz ramekins so it took about 40-45 minutes to set in the oven. Thank you for this recipe I will use time and time again!
I am so happy you loved this! Thanks Andy! 🙂
Hi! I have a quick question. Can you tell me the width of your 5oz ramekins?
There are many different sizes of the 5oz., it ranges from 3.25″-4.8″ inches wide. I want to get the right ones so the measurements fit it correctly. Any feedback would be great, thank you!
I made this (a day ahead) for my family and it was big hit! The hardest part was knowing when it was done. How jiggly is done? But I got it right and was very pleased with the results. This recipe is a keeper.
This is a fantastic recipe. Always a huge hit. However, it has several steps, so read the recipe several times before beginning, and plan the timing carefully. Best to make a day ahead or start early in the morning if serving that day. I usually separate the eggs and leave the yolks to come to room temp while making and chilling the ganache. The hardest part of the recipe is getting the water around the ramekins and the pan (I use big turkey roasting pan because it has nice handles) into the oven and out of it without splashing water into the custard. Take the custards out of the fridge about 10 minutes before torching the sugar so the chocolate isn’t too hard when serving.
Thanks for those tips! So glad you enjoy this recipe! 🙂
Did 10 minutes seem like enough time to soften the ganache layer?
Hi Chelsea, your recipe seems delicious, so I was thinking of giving it a go. However, all the measurements are in cups. Is there any way you could tell me what they are in grams / ml? Thanks, Christine
I’m (slowly) working through adding grams to all my recipes; sorry I don’t have it on this one yet!
The best, and so easy to make!
Yay! Happy to hear that 🙂
I’ve done this prep for this Easter, test tasted it……. the creme is delicious but the chocolate is hard! Could it be 7oz of chocolate is too much or is 35% whipping cream too thick?
Oh shoot! I think it might be slightly too much chocolate; an extra ounce could contribute to the harder layer. I wonder if it will soften a bit sitting out before torching the tops?
What a lovely twist !
Thank you! 🙂