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(6 servings)

  • 9 oz cream
  • 2.7 fl oz milk
  • 4 yolks
  • 2 oz granulated sugar
  • 3 oz dark chocolate

For decoration

  • 4 tbsp granulated sugar
  • 7 oz berries: raspberries, blueberries, strawberries and cherries


  1. Preheat the oven to 270°F.
  2. Heat the cream and milk in a pot. Once warm, remove from the heat.
  3. Melt the chocolate in a bain-marie.
  4. Beat the yolks with sugar until well mixed, add warm cream, stir, and add the melted chocolate.
  5. Distribute the mixture into 6 oven-safe containers and put in the oven in a bain-marie for 40-50 minutes, taking care the temperature does not rise and the water does not boil (you can add ice cubes while cooking). Once set, take out and allow to cool.
  6. Refrigerate for 3-4 hours, then sprinkle sugar on top of each dessert and, using a blowtorch, melt it to turn it into caramel.
  7. Decorate with berries when serving.