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Baked chocolate crème brûlée

Baked chocolate crème brûlée
Tempting dessert inspirations from Cailler: Baked chocolate crème brûlée


  1. Heat the milk and the cream and add the vanilla.
  2. Mix the sugar with the egg yolks gently in a separate bowl.
  3. Pour the boiled cream gently onto the egg yolks and add the chocolate pieces.
  4. Once the chocolate has melted, strain the mixture.
  5. Pour the mixture into small ovenproof glasses.


  1. Bake at 100°C for 20 to 25 minutes until the mixture has slightly thickened.
  2. When cool, sprinkle sugar and caramelise using a blowlamp.

Tip: to speed up the baking time, you can warm the finished mixture to 60°C in a bain-marie before putting it into the baking dishes.

Tip: if your oven is very hot, you can place the baking dishes in a water bath to prevent the cream from curdling. Don’t have a bain-marie for your home oven? Our suggestion: place the glasses in an ovenproof dish and fill the dish 2/3 full with hot water.

Material: 6 small ovenproof glasses, blowlamp, bowl, whisk