Milk Chocolate Diablo Crème Brûlée
Prep Time
15 min
Cook Time
45 minutes
4 servings
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1 1/2 cup (375 ml) 35% whipping cream
1 1/2 tsp (7 mL) Cinnamon, divided
1/2 tsp (2 mL) Ancho chili powder, divided
3 oz (90 g) Milk chocolate, finely chopped
3 (3) Egg yolks
1/4 cup (60 mL) Granulated sugar, divided
1/2 cup (125 mL Raspberries) Raspberries


  1. Preheat oven to 350°F (180°C). In saucepan, heat cream, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) chili powder over medium-high heat until steaming; remove from heat. Whisk in chocolate until melted and smooth.
  2. Whisk egg yolks with 2 tbsp (25 mL) sugar; whisk in 1/4 cup (60 mL) hot chocolate mixture. Whisk egg yolk mixture into remaining hot chocolate mixture.
  3. Divide among four 3/4-cup (175 mL) ramekins. Place in large shallow baking pan; add enough hot water to baking pan to come halfway up sides of ramekins.
  4. Bake for 30 to 35 minutes or until edges are set but centres still jiggle. Remove from water; let cool on rack. Cover and refrigerate for about 2 hours or until chilled and set.
  5. To serve, preheat broiler. Mix together remaining sugar, cinnamon and chili powder; sprinkle over custards. Broil until sugar is bubbly and caramelized. Sprinkle with raspberries.