Luker Chocolate Master Crème Brûlée Recipe
Ingredients
| Varies by chocolate | Luker Chocolate (see ratios below)* |
| 32.73 oz (928g) | 35% Heavy Cream |
| 8.47 oz (240g) | Egg Yolks |
| 6.00 oz (170g) | Sugar |
| 1 ea | Vanilla Bean |
*Fino De Aroma Chocolate Ratios
| 15.17 oz (430g) | Nevado 35% |
| 14.82 oz (420g) | Noche 40% |
| 13.05 oz (370g) | Sombra 54% |
| 12.70 oz (360g) | Perla 64% |
| 12.88 oz (365g) | San Martin 72% |
Method Custard
Notes:
These crème brûlée ratios allow you to create very different flavor profiles with five outstanding Luker couvertures. Start with our personal favorite, Noche 40%, or divide the base five ways and create several different crème brûlées for dessert flights or buffets.
Preheat: 220°F | Bake Time: 40-65 min | Yield: 12-6 oz oval brûlée dishes
Instructions
- In a small pot bring heavy cream and vanilla to a boil. Turn off heat.
- Meanwhile, in a small bowl whisk together egg yolks and sugar.
- Temper sugar mixture into heavy cream by adding a small amount of hot cream by ladel to eggs while whisking together to liquify.
- Combine both mixtures in the pot (off heat) and whisk well. Strain using chinois or fine mesh strainer.
- Pour over chocolate pre-melted to 35°C (95°F).
- Cool with ice wand or over ice bath, stirring occasionally. Store at refrigerated temperature until ready to bake or bake immediately.
- Bake at 220°F for 40-65 minutes.
Is it hot in here?
Torch a layer of granulated sugar over top of the room temperature custard for a final touch. The satisfaction of shattering through that sugar crust won't come close to how much you'll enjoy the complex flavors of a Luker Chocolate crème brûlée. Pictured crème brûlée created using Noche 40%.
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