Bournville Crème Brûlée: Crackly Top with a Rich Chocolate LayerCr me Br l e Crackly Top with a Rich Chocolate Layer
Written by deepali verma | October 23, 2025
Isn't it great how certain sweets immediately make us stop and enjoy the better things in life? One such timeless one is the crème brûlée, that shiny caramelised sugar topping you crack with a spoon, to a silken custard below. Now imagine adding an Indian warmth to this French sweet using chocolate, not any chocolate but Bournville, famous for its rich deep-ness.
For most of us, sweets mark celebrations, birthdays, anniversaries, festivals, or even home nights when the heart desires something rich but uncomplicated to prepare. And although crème brûlée has always had a reputation for being "restaurant style," the reality is, you can make it in your home kitchen just as well with everyday equipment. The spin here is the addition of a rich Bournville glaze which melts impeccably into the custard and complements the crackly sugar top perfectly.
So, if you’ve been searching for a recipe that is both charming and practical, this is your chance. Gather your ramekins, a bit of patience, and let’s learn the art of making crème brûlée with Bournville glaze right at home.
Recipe for Bournville Crème Brûlée
Ingredients:
- 500 ml fresh cream
- 100 g Cadbury Bournville dark chocolate (chopped)
- 5 egg yolks
- 80 g sugar (plus extra for caramelising)
- 1 tsp vanilla extract
Method:
Melt cream in a saucepan to just warm, then add chopped Bournville and stir to smooth. Whisk egg yolks and sugar in another bowl until pale. Gradually pour in chocolate cream stirring all the while to prevent curdling. Add vanilla extract and strain for silky custard base. Pour into ramekins in a baking dish of hot water so that the water comes halfway up the ramekins. Bake at 160°C for 30-35 minutes or until just set. Cool, then refrigerate for a minimum of 4 hours. To serve, sprinkle with sugar on top and caramelize with a blowtorch or under a hot grill until golden and crispy.
1. Balancing Chocolate Intensity
While making crème brûlée with Bournville glaze, it's all about the correct ratio of chocolate. Too much and it overpowers the custard, too little and it doesn't get that rich depth. A ratio of about 100 g Bournville to 500 ml cream works beautifully. The custard remains light but is then infused with rich cocoa depth. Reducing sugar also serves its purpose, as Bournville introduces natural sweetness as well as bitterness.
2. Straining the Custard
One of the most useful pointers is to always strain the custard mixture prior to pouring into ramekins. Straining eliminates any cooked egg particles and produces a silky smooth consistency when baked. In kitchens where temperatures can fluctuate, this process makes your crème brûlée not grainy. It's an easy step, but it makes all the difference between a silky custard and an uneven one.
3. Use Water Bath for Uniform Cooking
Water bath is not negotiable when preparing crème brûlée with Bournville glaze. Using ramekins and immersing them in hot water keeps the custard from curdling and bakes it perfectly. Because Indian ovens have hot spots, this step ensures even heat distribution. Even when you're using a convection microwave, there has to be a water bath, as it makes the custard remain soft and doesn't crack on top.
4. Cooling Time Matters
Patience is inherent to the beauty of this dessert. After baking, the custard has to chill in the refrigerator for a minimum of four hours, ideally overnight. Cooling enables the chocolate to integrate with the cream completely and provides firmness to the dessert. In tropical climates, particularly in Indian summers, refrigeration is a must to avoid the custard becoming overly soft. Serve straight from the refrigerator for the best contrasting chilled custard and the warm caramelised sugar crust.
5. Caramelizing Without a Blowtorch
Most home kitchens in India will not have a blowtorch, but that's no excuse. A hot oven grill serves the purpose just as well. Evenly sprinkle sugar, put the ramekins under the grill, and allow the sugar to melt into a shiny caramel top. Watch carefully to avoid burning. Alternatively, melt sugar in a separate saucepan until it caramelises, then rapidly pour over cold custard. Although not as traditional, this hack still provides you with that crackly sugar crust.
6. Garnishing for a Festive Finish
Though crème brûlée with Bournville glaze is beautiful by itself, the addition of easy garnishes makes it festive for parties. A dash of cocoa powder, roasted nuts, or even rose petals add charm without overwhelming the custard. Served with a side of fresh berries or even a sliver of mithai during Indian festivals, it becomes a cross-cultural dessert that wins over the hearts of the guests.
7. Storage and Serving
This pudding is best made a day in advance of your party. Keep ramekins covered in the refrigerator, but only caramelize the sugar at the time of serving. This retains the crackly top. As ramekins might not be part of every Indian kitchen, you can use small heatproof steel bowls. The trick is portioning, smaller portions help serve a large number of people with ease while keeping the dessert affordable.