John Myers
Chocolate Egg Liqueur Creme Brulée
The perfect chocolate egg liqueur creme brulée recipe with a picture and simple step-by-step instructions.
- 6 Egg yolks
- 3 tbsp Sugar
- 200 ml Cream
- 200 ml Chocolate Eggnog
- Raw cane sugar
- Preheat the oven to 160 degrees.
- Whisk the egg yolks well with the sugar and beat a little frothy. Then add the cream and stir everything well. Finally add the chocolate egg liqueur and mix everything together very well.
- Place 4 small ovenproof molds in a deep ovenproof dish and distribute the creme-brulée mixture in them well. Now fill the large ovenproof dish with boiling water, about enough so that 2/3 of the molds are in the water and leave to set in the oven for about 30 – 40 minutes on the bottom rail.
- Please do not let it stand too long, it should still be a cream and otherwise it will taste like scrambled eggs. Then take them out of the oven, let them cool down a bit and then put them in the fridge for at least 4 hours.
- To serve, sprinkle with raw cane sugar and burn the sugar with the Bunsen burner to a nice, crunchy crust.
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