Go Back

Black Bottom Creme Brûlée

Prep Time 30 mins
Cook Time 45 mins
Total Time 4 hrs 25 mins


Cookie Crumb Base

  • 3/4 cups Oreo cookie crumbs
  • 3 tablespoons unsalted butter melted

Dark Chocolate Ganache

  • 115 g 4 oz dark chocolate chips
  • 57 g 2 oz whipping cream
  • 20 g 0.7 oz white corn syrup

Creme Brûlée

  • 4 cups heavy cream
  • 1 teaspoon vanilla
  • 6 egg yolks
  • 1/4 teaspoon salt
  • 1/2 cup sugar divided

To Assemble

  • 2 tablespoons sugar
  • Kitchen torch


For the Cookie Base

  • Place cookie crumbs in a large bowl and pour the butter over top. Stir until the crumbs are uniformly saturated.
  • Spoon 2 teaspoons of the mixture into 6 ramekins. Using the back of a spoon, press the cookies into the base of the ramekin creating an even, flat surface. Chill while you make the ganache.

For the Ganache

  • Place chocolate chips in a medium-sized, non-reactive bowl and set aside.
  • Pour the heavy cream in a saucepan and place over medium heat. Whisk in the corn syrup and cook until steam begins to form on the surface of the cream.
  • Pour the cream mixture over the chocolate and let sit for 10 minutes. Stir the mixture until all the chocolate melts. The ganache should look smooth and glossy.
  • Leave the ganache to sit at room temperature for an hour. Once the hour has passed, scoop 1 tablespoon of ganache into each of the ramekins. Place the ramekins in the fridge to chill while you make the creme brûlée.

For the Creme Brûlée

  • Preheat the oven to 325° F.
  • Pour heavy cream into a saucepan and place over medium heat. Heat the cream until steam begins to form on the surface. Remove the pan from the heat and stir in the vanilla. Cover the pan and let the cream steep for 15 minutes.
  • Place the egg yolks in a medium-sized bowl. Add the sugar and the salt and whisk until uniform.
  • Once the cream is finished steeping, pour two ladles-full of the cream mixture into the egg mixture. Whisk vigorously to temper the eggs.
  • Add the now tempered eggs into the rest of the cream mixture and stir until uniform. Transfer the mixture to a container with a spout.

To Assemble

  • Place the chilled ramekins in a large casserole dish and put a full kettle on to boil.
  • Fill the ramekins with the creme brûlée mixture up to the top. Take care not to pour the mixture directly onto the ganche.
  • Once the kettle boils, pour boiling water into the casserole dish until it reaches halfway up the sides of the ramekins.
  • Place the casserole dish in the oven and bake for 40-45 minutes or until the edges of the creme brûlée are set while the centers remain jiggly. Transfer the ramekins to the fridge and chill for at least 2 hours.
  • Dust the surface of the chilled creme brûlées with 1 teaspoon of sugar each. Using a kitchen torch, brûlée the surface in an even, sweeping motion until deep amber in color. Let cool for 15 minutes.
  • Serve with brandy or calvados.