Luker Chocolate Master Crème Brûlée Recipe

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

  1. In a small pot bring heavy cream and vanilla to a boil. Turn off heat.
  2. Meanwhile, in a small bowl whisk together egg yolks and sugar.
  3. Temper sugar mixture into heavy cream by adding a small amount of hot cream by ladel to eggs while whisking together to liquify.
  4. Combine both mixtures in the pot (off heat) and whisk well. Strain using chinois or fine mesh strainer.
  5. Pour over chocolate pre-melted to 35°C (95°F).
  6. Cool with ice wand or over ice bath, stirring occasionally. Store at refrigerated temperature until ready to bake or bake immediately.
  7. 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%.