Chocolate Cayenne Crème Brulee Recipe


  • 12 Egg Yolks
  • 12 oz. White Granulated Sugar
  • 1 quart Heavy Cream
  • 4 oz. Semi-Sweet Chocolate Chips
  • ¼ tsp. Cayenne
  • 1/8 tsp. Salt
  • Granulated sugar for topping


  1. Preheat oven to 300°.
  2. Beat egg yolk and sugar in mixing bowl until thick and creamy.
  3. Heat cream on low heat until almost boiling. Add chocolate and stir to melt. Add cayenne.
  4. Add cream to egg mixture and beat until combined.
  5. Pour cream mix into top of double boiler. Stir over simmering water until the mixture lightly coats the back of a spoon.
  6. Remove from heat and place top of double boiler in ice bath to cool. Stirring occasionally.
  7. Portion into ceramic ramekins and place in a pan with water coming ¾ up the side of the ramekins.
  8. Place in oven and bake for 30 minutes.
  9. Remove and chill.
  10. Once fully chilled, dust a thin and even layer of sugar on top of the crème.
  11. Place in an oven with the broiler set to 500° until the sugar starts to color. Remove before the sugar turns black.
  12. Let sit until sugar hardens, just a few minutes, and serve.

Note: A kitchen torch can also be used to brulee the sugar

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The Lodge at Geneva-on-the-Lake 4888 North Broadway (State Route 534) Geneva-on-the-Lake, Ohio 44041 866-806-8066