Feb
13

Chocolate Creme Brulee

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Looking for a dessert to make for Valentine’s Day? This wonderful dessert is naturally gluten-free, but heavy on the cream. So, it’s not for those on a casein/dairy-free diet! And, if you’re lactose intolerant like me, make sure you take some lactase with it.

I’ve never been a big fan of Creme Brulee — mostly because I’ve been avoiding dairy since I was 10. But I fell in love with the Chocolate Creme Brulee at Bonefish Grill a couple months ago. Bonefish is one of our favorite restaurants. We love the food and are happy they have a gluten-free menu and staff who seem knowledgeable about the gluten-free diet. This dessert was one of the daily specials. And once we got the kids home and into bed, I immediately started looking for a recipe. Here’s what I came up with:

Chocolate Creme Brulee

Ingredients:

2 Cups heavy cream
3.5 oz. semisweet or bitter chocolate, finely chopped (I recommend 60-75% cocoa.)
6 large egg yolks
1/4 Cup sugar
2 tsp vanilla extract
For sugar topping: 2 TBSP sugar and 2 TBSP dark brown sugar

Directions:

  1. Preheat oven to 300 degrees F. Position oven rack in the middle.
  2. In a medium saucepan bring the cream to a simmer. Watch carefully so it doesn’t scald or boil over. Remove the pan from the heat and stir in the chocolate. Continue to stir until the chocolate is completely melted.
  3. In a medium bowl, whisk the egg yolks. Beat in 1/4 Cup sugar. Pour a small amount of the hot chocolate mixture into the yolks and thoroughly whisk together. Then, very slowly whisk in the rest of the hot chocolate mixture; continue to whisk together until smooth. (It’s important to do this slowly so you don’t cook the egg yolks with the hot chocolate mixture.) Whisk in the vanilla. Cool to room temperature. 
  4. Place four to six 6-ounce ramekins or custard cups in a baking pan. Fill the ramekins with the chocolate mixture. Then fill the baking pan with water so it comes halfway up the sides of the ramekins. Bake for 40 minutes, or until the custard is set. Carefully remove the custards from the water and cool on wire racks. Refrigerate the custards for 6 hours or overnight. 
  5. Preheat the broiler. In a small bowl, thoroughly combine 2 TBSP sugar with 2 TBSP brown sugar, breaking up any clumps. Sprinkle the sugar mixture evenly over the tops of the custards.
  6. Broil the custards 2 inches from the heat source for 1-2 minutes to melt the sugar. Watch the custards carefully so that the sugar melts and lightly caramelizes but does not burn. Let stand for 5 minutes before serving. (Of course, if you have a kitchen torch, you could use that to melt the sugar instead of the broiler.)
Categories : Desserts, Dining Out, Recipes

17 Comments

1

Wow! Great to hear that Bonefish has a GF menu! Here are a few other popular chain restaurants that have a GF menu – if you ask for it:
Olive Garden
Uno Chicago Grill
Macaroni Grill
It sure makes life easier when we’re traveling!
PS: Thanks for the recipe. Can’t wait to try it!

2

I totally agree about traveling. Thanks for the other restaurants with GF menus. I’m putting together a list of restaurants, cafes, etc. that are celiac-friendly. I’ll make sure they’re on my “Eating Out” page.

4

That’s worth going to Bonefish for alone! I haven’t been to Bonefish in a long time. I love creme brulee and I love chocolate so this is a match made in heaven. I’ve never made creme brulee, but I might have to try this one, Heather–thanks for sharing it over at the Friday Foodie Fix!

Shirley

5

LOL That sounds like I want to go to Bonefish alone. Hehe. I meant That alone is worth going. ;-)

Shirley

6

Shirley – The last time I was there, I got some more information on the Chocolate Creme Brulee. The server was double-checking that it was gluten-free because he was unsure about the Grand Marnier in it. Ah hah! It has a little Grand Marnier in it, too. Might be worth trying.

7

I’ve been craving creme brulee but I can’t have dairy. I’m wondering if it will work with coconut milk. I’m going to give it a try. Thank you for sharing this on Friday Foodie Fix.

8

I’ve been wanting to try it with coconut milk, too. Let me know if you try it. I’d love to know if it works out.

10

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11

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14

Can you make this creme brulee without the chocolate? I love bonefish’s creme brulee but the regular vanilla version. Thanks!

15

Yes. I haven’t made it without the chocolate, but it should still work. It’s a fairly basic recipe with chocolate and brown sugar added. If you give it a try, let me know how it works for you.

16

Thanks for the choc. brulee recipe. It was great! My sister’s anniversary is coming up and her favorite dessert is Bonefish Grill’s choc. brulee. They won’t be making it around her anniversary time, so I made a trial run with it yesterday. It should make her and her hubby happy.

17

Mendy – Thanks for the feedback. So glad it worked for you! Hope your sister and BIL love it.

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