Standard Supplier 23rd December 2015




  • 1 1/4 cups Callebaut Milk Chocolate
  • 2 cups Heavy Cream
  • 1/3 cup Sugar
  • 7 Large Egg Yolks
  • 2 cups Half and Half
  • 8 tbsp Sugar for Brulee


Preheat oven to 300 F. Assemble the brulee bowls on a sheet pan.

In a pot on the stovetop, combine heavy cream and half and half; boil.

In a separate mixing bowl, whisk egg yolks and 1/3 cup sugar. Pour the hot cream mixture over the egg mixture slowly, constantly whisking.

In a separate mixing bowl, place the chocolate pieces. Strain the egg/cream mixture over the chocolate; let sit for about 20 seconds to slightly melt chocolate.

Whisk mixture to fully incorporate. Ladle the mixture into individual brulee dishes, filling them almost to the top. Place individual filled dishes on a sheet pan.

Before placing in the oven, pour hot water in the bottom of the sheet pan, filling to 1/3 of the brulee's dishes.

Bake in the oven, until set, about 50 minutes.

Cool individual dishes on wire rack about 20 minutes. Chill in the refrigerator at least 4 hours; best to chill overnight before serving.

To brulee, preheat the broiler. Sprinkle 1 tbsp sugar on top of each Creme Brulee. Broil until the sugar turns golden brown; do not burn. Let cool on a rack; serve.

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