Chocolate Creme Brulee

Chocolate Creme Brulee

Yield: 6 (4-ounce) servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 40 minutes



  1. Preheat oven to 300°F.
  2. Pour the heavy cream into a small saucepan and place over a medium heat until bubbles form around the edges. Remove from the heat.
  3. Add the chocolate chips to the heavy cream and whisk until melted.
  4. In a medium bowl, whisk together the egg yolks, Swerve, vanilla, and salt until they become light and airy, about 2 minutes.
  5. Add the cream mixture to the egg yolk mixture a little at a time, whisking in between until fully incorporated.
  6. Place the ramekins in a large roasting pan and pour the chocolate mixture into the ramekins.
  7. Place the roasting pan in the oven and fill with hot water until it is halfway up the sides of the ramekins.
  8. Bake the custards until they are slightly jiggly in the middle, about 20 minutes.
  9. Carefully remove the ramekins from the hot water and set aside to cool for 10 minutes.
  10. Transfer the custards to chill in the refrigerator until completely chilled, about 2 hours.
  11. Right before serving, top the custard with a generous amount of Swerve. Make sure all of the custard is covered.
  12. Using a culinary torch, caramelize the Swerve, holding the torch perpendicular to the custard.
  13. Allow to cool slightly, then serve.

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