We topped our Chocolate Rum Creme Brulee with Toblerone bits to help break through the richness of the dessert and add a little more crunch to every bite.
Our luscious, rich, chocolately creme brulee is enhanced with a wee bit of instant espresso and spiced rum, yet still remains creamy with its caramelized sugar topping. Full of flavour we’ve found a little goes a long way.
Breaking through the brulee and eating it with the chocolate is a crunchy affair but one we adore. So much so in fact we crushed up some leftover Christmas Toblerone for the top adding even more crunchy goodness to every bite. It was clearly the right thing to do and we are certain any kind of chopped chocolate bar would be equally delicious.
What is Creme Brulee?
If creme brulee is a dessert you only hear about when you go out for dinner, we will make it simple for you. Creme Brulee, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hardened caramelized sugar. Or as I tell my son, a thick pudding with a candy coating.
We’ve been fortunate to try several varieties of creme brulee offering up some very unique flavour combinations and toppings leading us to be inspired in our creations. Do not worry about the rum flavour in this dessert if you want to the kids to have some. It is there only in the background like the coffee.
For this recipe you will need ramekins, small canning jars or creme brulee dishes. We were able to make 8 in small canning jars.
We invite you to check out some of the other Creme Brulee recipes we have tried, tested and adored here:
Pumpkin Creme Brulee
Blueberry Lavender Creme Brulee
Raspberry Creme Brulee
- 3 cups whipping cream
- 8 oz dark chocolate
- ½ tsp instant coffee or espresso
- 2 tbsp rum
- 6 egg yolks
- ½ cup sugar + ½ cup for the topping
- 1 tsp vanilla
- ½ cup chopped Toberlone
- Preheat your oven to 350F.
- In a saucepan over medium high heat add your cream and heat until steaming (not boiling)
- Remove from heat and whisk in dark chocolate.
- Once chocolate is combined, stir in instant coffee and rum.
- In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in ¼ cup of the hot cream and mix well. Then pour in another ½ cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the cream in. Whisk and add vanilla. Skim off foam with a spoon.
- Pour egg custard into ramekins. Place in a large casserole pan.
- Pour in enough boiling water to come halfway up the sides of ramekins.
- Bake for 30 minutes and remove from oven.
- Let sit in water bath for 15 minutes on board on counter.
- Remove from water bath. The custard will still wiggle a little in the middle, this is completely fine. Let cool completely. Cover with plastic wrap and refrigerate until completely chilled, about 6 hours.
- To serve, sprinkle with sugar and quickly caramelize using a small culinary torch or crème brulée iron.
- Top with chopped Toberlone and serve immediately.
