May 192016

I have been on a dessert kick lately. I love a great Creme Brulée. I love the different texture contrast between the custard and the sugar crust. Here is a chocolate version.

6 Egg Yolks

3/4 cup granulated Sugar

1 quart Heavy CReam

6 ounces Chocolate, finely and evenly chopped

1 Vanilla Bean, seeds scraped

Combine yolks and sugar in a mixing bowl. Bring cream to simmer, add vanilla seeds and chocolate. Let rest in order for chocolate to melt. Add cooled cream mixture to sugar and yolk mixture and blend. Place in ramekins, in a water bath, in 350 degree oven for approximately 20 minutes, until set. Remove and chill. Before serving, sprinkle sugar on top and torch to caramelize. Serve.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.