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An alternative to your typical Creme Brulee. The subtle caramel notes and hint of cinnamon in this milk chocolate pairs beautifully with the vanilla and lemon zest. 

Yield: Makes 4 9-inch x 1/4 inch tarts
Working Time: 50 minutes
This recipe contains: Eggs, Gluten, Dairy


270g Butter
240g Sugar
120g Yolks
1g Salt
360g flour
21g Baking Soda

Milk Chocolate Creme Brulee:
800g Heavy Cream
200g Milk
1 Vanilla Bean
6 Yolks
3 Whole Eggs
80g Sugar
800g Collection Etienne 38% Soleil D'or
1 Lemon (Zested)


Cream the butter and sugar together until completely mixed, add the yolks, scraping the bottom and sides from time to time. Sift the salt, flour and baking soda together. Finish on the table and wrap the dough in a 1-inch thick square and refrigerate for at least thirty minutes. Roll about 250g of the dough to a thickness of 1/4-inch and then transfer to a sheet pan. Cut a 9 1/2-inch circle. Dock the dough, and bake in an 350F preheated oven for about ten minutes or until golden brown. Let cool and reserve until needed.

Milk Chocolate Creme Brulee:
Place the cream, milk, lemon zest and vanilla bean in a heavy 2 quart sauce pot and begin to bring to a boil. Whisk together the yolks, whole eggs, and sugar. Once the liquid comes to a boil, temper it into the egg mixture with a wisk. Return this mixture to a fire for a minute or two, then remove and add Collection Etienne 38% Soleil D'or. Dissolve the chocolate completely, then strain the entire mixture through a fine chinois. Bake in 6-inch flexipan molds over a water bath in pre-heated 300F oven for one hour and thirty minutes to two hours or until set in the middle. Let cool and then place in the freezer until solid.

Final Assembly:
Place the sable on a serving tray, then unmold the frozen creme brulee, sprinkle lightly with sugar, then with a torch, caramelize the sugar. Place in the center of the disk. Surround the brulee with raspberries and garnish the top with delicate chocolate decor.