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Velvety dark chocolate pudding finished with a crackable sugar crust delivers a fancy treat without any oven time or complicated water bath setups.
Key Ingredients:
- Premium cocoa: Gives depth and character
- Cooking chocolate: Boosts luxuriousness
- Full-fat milk: Creates smooth base
- Cornstarch: Helps it set up nicely
- White sugar: For the crunchy top
- Real vanilla: Complements the chocolate
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Step-by-Step Guide:
- Prep Your Base
- Mix dry stuff together
- Slowly pour in milk
- Warm on low-medium heat
- Keep stirring till it thickens
- Mix In Chocolate
- Take off the heat
- Toss in chocolate pieces
- Mix till smooth
- Drop in vanilla
- Cool It Down
- Transfer to serving dishes
- Cover top with wrap
- Let it get cold and firm
- Wait at least 4 hours
- Finish The Top
- Dust with sugar
- Brown with a torch
- Wait for it to set
- Enjoy right away
The key trick is getting your custard just thick enough - it should stick lightly to your spoon while staying smooth and silky.
Sugar Crust Methods:
Try a kitchen torch, your oven's broiler, or drizzle heated sugar on top.
Keeping It Fresh:
Stays good in the fridge for 4 days. Freezing isn't recommended.
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Pro Advice:
- Splurge on good chocolate
- Stir at a steady pace
- Test thickness with care
- Don't let chocolate burn
I've learned from making desserts for years that taking your time with the cooking and letting it chill properly makes all the difference in no-bake chocolate crème brûlée.
Frequently Asked Questions
- → Got no torch?
- Caramelize using the broiler or stovetop sugar.
- → Which ramekins work best?
- Look for shallow and wide ones for even cooking.
- → Can I prep it early?
- Store up to 2 days. Add the sugar topping when ready to eat.
- → What’s cornstarch for?
- It helps thicken the custard when you skip eggs.
- → Want it even richer?
- Replace regular milk with heavy cream.