Tuxedo Crème Brûlée – A Vanilla Bean Crème Brûlée & Dark Chocolate Ganache

My cousin Mindy, well technically she is Jake, my husband’s cousin by blood. But really blood isn’t the only things that defines family…right?!
One of the reasons I knew that I belonged with Jake besides the obvious was his extended family!
I love them like they are my blood. I would do anything for them and wish I saw all of them more.
I vividly remember the first time I met them, we instantly clicked. I felt like I had known them my whole life, like we grew up together. My husband and I are both fortunate to have families that stay in touch and keep connected. Although I would love to see all my cousins more, the ladies especially, I know I can call them and we can chat for hours, or get together and eat like there is no tomorrow.
The McCollum ladies know how to make a good spread!
Well, Mindy was visiting this past week and we had some great food of course! One of the evenings she was telling me about this amazing crème brûlée she had and I was like – we are making that! We googled it and no recipe was found, but we didn’t let us stop us. We made our own recipe. We had to make one revision and that was due to the fact I didn’t have any mangos, so we went with a vanilla bean crème brûlée instead of a mango. But can’t wait to get to the store and get me some mangos! Still the concept was the same and it turned out sensational! So here is our creation, a Tuxedo Crème Brûlée – a vanilla bean crème brûlée on top of a dark chocolate ganache.
Cheers to family, recipes and late night desserts.
XO San

Tuxedo Crème Brûlée – A Vanilla Bean Crème Brûlée & Dark Chocolate Ganache

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 6

Tuxedo Crème Brûlée – A Vanilla Bean Crème Brûlée & Dark Chocolate Ganache

Tuxedo Crème Brûlée – A Vanilla Bean Crème Brûlée om top of a rich layer of Dark Chocolate Ganache


  • Dark Chocolate Ganache
  • 9 ounces of 72% cocoa chocolate chips, I used Ghiradelli
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla or rum flavoring
  • Vanilla Bean Crème Brûlée
  • 2 c. heavy whipping cream
  • 3’’ piece vanilla bean, split lengthwise
  • 6 large egg yolks
  • 1/3 c. sugar
  • 1 ½ - 2 teaspoons vanilla extract
  • 6 T. sugar, for topping


Dark Chocolate Ganache

In a small glass or microwavable bowl, place pour in chocolate chips and whipping cream. Heat for 1 minute, then remove and stir. Reheat again for 30 seconds, remove and stir and repeat this process until chocolate is completely melted and smooth. Once melted stir in vanilla or rum if desired.

Place 6 crème brûlée dishes in a baking pan.

Using a small spoon or pastry brush spread 1 tablespoon of the ganache on the bottom of the dishes. Mindy and I loved lots of chocolate so I put in a little more, than 1 tablespoon. But 1 tablespoon will be fine to use and you will still taste the presence of the chocolate. But if you’re a chocolate lover don’t be afraid to add more. *You will have extra ganache, use this as a sauce for those who would like some extra chocolate on their dessert or save for another time.

Vanilla Bean Crème Brûlée

Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Then add the vanilla pod, too. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.

Preheat oven to 275°.

In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the 1/3 cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form. Stir in the vanilla extract.

Divide the custard mixture evenly between the 6 prepared chocolate ganache dishes, there should be at least ¼’’ of head space for the sugar topping. (Do not add the sugar at this point.)

Place the pan in the oven and then gently pour 4-5 cups of warm water or enough water for it to come halfway up the sides of the dishes.

Bake in the oven for 35 to 42 minutes (40 minutes for my oven), or until the center of each custard still jiggles just slightly.

Remove from the oven and lift the dishes from the hot water. Or you can open the oven, pull out the rack a few inches and remove the individual crème brûlée pans out of the pan with hot water. Then remove the pan, this might help you eliminate water spillage onto the floor and on your crème brûlées.

Let them cool until about room temperature approximately 15 minutes.

Refrigerate for at least 2 hours or up to 2 days. I like to cover mine with an extra-large 14’’-19’’ Cover Mate Food Cover – I love these. (Check them out at www.covermatecovers.com)

About 20-30 minutes before you want to serve evenly sprinkle 1 tablespoon sugar over each custard.

Using a hand-held torch, caramelize the top by slowly working around the entire brûlée, making sure to cover the entire thing. To help you achieve a perfect crust hold the torch about ½ inch away from the sugar.

Return to the fridge for 10-12 minutes to chill the brûlée.

I don’t like mine warm but if you do prefer it this way by all means dig in NOW. (Smile)

Optional toppings: fresh whipped cream and left over ganache.


The total time does not include the time for the creme brulee to chill.


Cousin Mindy’s Review: I met up to the standards of her challenge. We both loved this. Although it was my husband Jake who couldn’t eat enough, he ate 4 out of the 6 brûlées!

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  1. You always make the most amazing recipes. I totally want to move next door to you! This sounds sooooo good.

  2. Oh my word, that sounds delicious! And of course, it looks awesome. Thanks!

  3. Thanks for sharing this recipe! I love your photos by the way! They are professional quality!!

  4. That looks so good! The recipe seems like it is doable!

  5. I’ll be right over to taste this anytime! Looks wonderful!

  6. I’ve never had crème brûlée. But yours looks AMAZING. Beautiful and delicious. Exactly what a dessert should be.

    • Tracie – if I knew where you lived and we were close I would bring you one. Creme Brulee is a dessert everyone should have. xo San

  7. If all the McCollum ladies cook so good as you do, can I please move in with you guys? I totally agree on the blood thing, the family concept goes way beyond blood.

  8. wow.. that looks just amazing. and delicious. and i think im’ your long lost cousin, so i can have samples, right? :)

  9. This is my kind of dessert, love it!

  10. This looks like it tastes delicious.

  11. That looks fantastic! I’ll note this one for a special occasion.

  12. can’t wait to try these!! so pretty :)

  13. I feel happy every time I visit your blog. This sounds amazing, and if you ever need a taster, I’m your girl!

  14. I have to admit that crème brûlée is one of those things that seems too intimidating to make. Is it really that difficult or just time intensive?

  15. Love it this is so pretty and delicious! Gorgeous photos!

  16. I love when you can find family like that for in-laws… it’s the best! That’s how it is with me. My husband’s fam are my everything.
    This creme brulee is absolutely divine! Dark chocolate happens to my fav!

  17. All that on top of a dark chocolate ganache. Oh Heaven!

  18. Sounds and looks so good!

  19. My husband would flip for this. Too bad he’d have to make it, too.

  20. Yum, I love the combo of flavors. I can’t wait to try these!

  21. These are so perfect!! If I ever attempt to make creme brulee, I will have to try your recipe!

  22. I have always wanted to make Creme Brûlée. This one looks like something that my family would love. Thanks for sharing such a great recipe.

  23. Oh my goodness, this looks seriously decadent! What a fabulous idea, and I love all of these flavors…. together they must be amazing!

  24. Fancy pants! Loving your recipes lately. This tuxedo creme brulee looks amazingggg.

  25. this is one of my favorite desserts, I wish I could reach through the computer and eat it! Looks great!

  26. This looks so delicious! I pinned it and shared it on my blog’s FB page. I love everything about this recipe…great recipe! Thanks for sharing!

  27. Yum! This Creme Brulee looks amazing, I’m wondering if I could pull it off!

  28. This is one of my very favorite desserts ever!

  29. Your styling is just lovely. And I have the tablecloth to match your napkins!

  30. This is a different version of creme brulee that I have ever seen. It looks so yummy!

  31. That looks so good! I have never had a creme brulee like that.

  32. Wow! We love crème brulee and this looks AMAZING, Sandra!

  33. G’day! looks absolutely delicious Sandra!
    Cheers! Joanne

  34. That looks absolutely delicious. I have never had one or tried to make one! Time to change that.

  35. Are you even kidding me? Oh my goodnesssssssss, this looks delicious. Totally pinning it, thanks for sharing!!

  36. This is heaven! I’ve got to try your beautiful recipe!

  37. That looks absolutely amazing!

  38. Looks delicious!! It’s always fun when others inspire our recipes! Sounds like you have fun with your cousin.

  39. I have been drooling over this on facebook for last two days. Yous photos are gorgeous & I can’t wait to make this :)

  40. I have never had creme brulee. It does look good!

  41. i have seen to many yummy foods today. This one look fancy and appetizing. The only time i tried creme brulee was at one of las vegas buffet place. Looking at your picture post made me wish I have that talent or skills of baking delicious food other than eating which i am very good at btw.

  42. That looks too good to be true! I wish you had a restaurant somewhere close here, or did catering… Well, I wish I could eat what you cook, lol

  43. I used to have a girlfriend who used to make these a lot but I never got to ask her how she did it. Just thought of looking it up the other day but now I’ve found a great recipe! Yours!

  44. This looks so good, I need to try it!

  45. I featured this today on my blog! Pinning too! Love it! http://mommylikewhoa.com/2014/03/best-internet-volume-4/

  46. This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on http://www.KitchenDreaming.com! We hope to see you again next week.

  47. Practically licking my screen over here! This looks so decadent…… sigh. Thanks again for hosting as Simple Supper Tuesday.

  48. Wow, sounds tasty! (Seen on What I Learned Wednesday.)

  49. OMG Creme Brule is my all time favorite dessert! This looks amazing! Just pinned so I can find it later!! My mouth is screaming thank you!! But my hips, might just hate you lol :)

  50. Thank you so much for being in last weeks Blog Hop with Kitchen Dreaming and The McCallum’s Shamrock Patch! Loved your recipe and we certainly look forward to seeing you this week at the party! You were one of the ones picked for this delicious and refreshing looking recipe! Congrats!!!!

  51. I’m In Heaven Right Now Just Looking At This I Must Make!!

  52. Gah. This sounds AMAZING, and what a fun thing for you and your cousin-in-law (or, you know, COUSIN) to make together! I bet y’all had a blast… and this recipe certainly looks like it was a fabulous evening for y’all!

    Also, this was one of my favorite recipes from last week’s That’s Fresh Friday Link-Up, and I’m sharing it over at The Speckled Palate today as a feature! Happy Friday, and keep up the great work!

  53. Thank you for sharing this recipe on Meal Planning Monday Recipe Link-Up. :) I love creme brulee, this one looks absolutely delicious! I hope you stop by and join us again this week! http://www.aprilshomemaking.com/2014/04/meal-planning-monday-recipe-link-up-5.html

  54. Can you make a raspberry or orange infused creme brulee? Thanks ahead of time ;)

  55. I made this for Valentine’s Day dinner and it was delicious!!! The ganache recipe makes a lot of ganache. I do think that you could cut the recipe in half and still have more than enough. The recipe calls for a tablespoon of ganache for each ramkin, as a chocoholic I did far more than that, but I actually thought a little less than what I did, would have been better. Maybe 2 -2.5 for small ramkins. The more ganache you add, the longer you need to cook the creme brulee. So unblievably good. Thanks for the recipe.


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