A Mouth-Watering Chocolate Crème Brûlée

Countylicious, the annual celebration of Prince Edward County’s wonderful food and wine industry, is back, and NUVO has a fantastic recipe to enjoy. This crème arlequin from Merrill House’s head chef Michael Sullivan takes the traditional crème brûlée up a notch with the addition of a chocolate custard. It’s so delicious that you’ll want to celebrate Countylicious whether you’re in Picton or Prince George.


Serves 10


For the brûlée:

150 grams of sugar

1 litre of 35% cream

1 vanilla bean, split and scraped

12 egg yolks

For the crème au chocolat:

3 egg yolks

50 grams of sugar

185 grams of chocolate

250 millilitres of milk

250 millilitres of 35% cream


For the brûlée:

Combine 75 grams of sugar, cream, and split and scraped vanilla bean in a pot.

Bring to simmer, then shut off. Let steep for 10 minutes.

Place yolks and remaining sugar in a bowl and whisk until pale and thick (about 5 minutes).

Bring cream mixture back to a boil.

Let cool for 1 minute.

Slowly whisk hot cream into yolks constantly so as not to “shock” the yolks and cook them.

Cool to fridge temperature. Can be done a day or two ahead of time.

Place shallow brûlée dishes on a flat sheet pan and fill 2/3 full.

Carefully put into oven preheated to 350°F. Pour hot water into the sheet pan until 2/3 up the sides of the dishes. Do not use convection.

Lay a flat piece of foil over the brûlées and bake for 50-60 minutes. Brûlées are ready when centre is set.

Cool fully to fridge temperature.

For the crème au chocolat:

Combine yolks and 25 grams of sugar in a bowl and whisk until pale and thick (about 5 minutes).

Place chocolate in separate bowl.

Place milk, cream, and remaining sugar in a pot and bring to a boil.

Slowly whisk into yolk mixture while hot.

Return mixture to the pot and cook over moderate heat, stirring constantly until roughly 86°C.

Strain over chocolate. Whisk mixture until smooth and all the chocolate is melted.

While still hot, ladle over the brûlées to fill the final 1/3rd of the dishes.

Refrigerate, then serve.