Chocolate Brownie Brittle Creme Brulee

Note this requires 4 hours of chill time once prepared.

Preheat oven to 350 F. Bring a kettle of water to a boil as you get started.

Bring heavy cream and vanilla extract to a boil in a saucepan. Remove from heat and stir in chocolate and Brownie Brittle crumbs until fully melted. Set aside.

In a separate large bowl, whisk together egg yolks and white sugar. Gradually whisk chocolate mixture into sugar mixture until well combined.

Pour mixture into another bowl through a fine mesh strainer to remove any lumps or bits of cooked egg. Pour into 6 small ramekins and place ramekins into a 9×13 baking pan.

Pour boiling water into the 9×13 pan, filling halfway up sides of ramekins. Bake for 35-40 minutes, or until centers are just slightly jiggly.

Remove from oven and allow to come to room temperature. Refrigerate for at least 4 hours or until ready to serve.

To caramelize the top with sugar, simply add a sprinkling of super fine sugar (regular white sugar works, too) over each ramekin and torch with a kitchen torch. Alternatively, you can set your oven to medium broil and caramelize the top that way.

Garnish with raspberries or more Brownie Brittle chunks, if desired. Enjoy!