Mint and Chocolate Creme Brulee Recipe | Yummly

Mint and Chocolate Creme Brulee

ON DINE CHEZ NANOU(1)
Chec d.: "I tried this recipe for my son's going away dinne…" Read More
6Ingredients
75Minutes
290Calories
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Description

Crème brulee does not have to be a special dessert you pay a fortune for at a fancy five-star restaurant. You can easily make it at home and serve to your favorite people. And this recipe for Mint and Chocolate Crème Brulee is divine, decadent, and delicious. It does take 75 minutes to prepare, so plan accordingly. If you need something that will show off your culinary skills, then try this recipe.

Ingredients

US|METRIC
  • 450 grams liquid (fresh, whole cream)
  • 9 egg yolks
  • 140 grams sugar
  • 90 grams dark chocolate
  • 15 fresh mint leaves
  • 50 grams light brown sugar
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    Directions

    1. In a saucepan, add fresh cream and mint leaves, bring to boil.
    2. Remove from heat, cover with a lid or a plate for 20 minutes to allow the mint to infuse, adding flavor to the fresh cream.
    3. Then remove the mint leaves.
    View 13 More StepsDiscover more recipes from On dine chez Nanou

    NutritionView More

    290Calories
    Sodium1% DV25mg
    Fat18% DV12g
    Protein10% DV5g
    Carbs14% DV43g
    Fiber8% DV2g
    Calories290Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol315mg105%
    Sodium25mg1%
    Potassium200mg6%
    Protein5g10%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Sugars39g78%
    Vitamin A20%
    Vitamin C8%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Chec d. 5 years ago
    I tried this recipe for my son's going away dinner. It was easy to prepare and tasted very refreshing with the hint of mint in the cream. I followed the recipe and did a few tweaks.I added 24 leaves of mint instead of 15. After baking it for 60 minutes at 90 degrees, the brulee hadn't set yet. I decided to steam it in my aluminium wonton steamer for a further 20 minutes— I used to make a local version of the creme caramel and I would cook this in a steamer for 45 minutes—and they came out just right. This dessert is now part of my dessert repertoire!

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