All week I have been thinking about how to end my chocolate features in style…I’ve already made a chocolate mousse, experimented with chocolate in chilli con carne and shown how gluten free flour works just as well in brownies, but this occasion deserves a purely indulgent treat and I have chosen one of my favourite desserts - Crème Brûlée.
For me Crème Brûlée is decadence itself, there is a thrill when you smash through the glass-like caramel lid, to be rewarded with unctuous, velvety custard, heaven! Again, the People’s Cookbook website has provided me with an excellent recipe for this classic, with a chocolate twist.
Chocolate Crème Brûlée
4 Servings
Ingredients
425ml double cream
1/4 tspn vanilla extract
3 egg yolks
80g golden caster sugar
50g plain chocolate, broken into pieces
Method
Preheat the oven to 150C/ gas mark 2.
Mix the vanilla extract in to the cream and bring it up to the boil over a low heat. Turn off and allow to cool slightly.
Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
Refrigerate for at least 4 hours.
Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brûlées.
Use a blowtorch or hot grill to caramelise the sugar. Serve.
Oh so very yummy! My grill is not quite hot enough to give that glass-like caramel I wanted but almost…think I may have to invest in a blow torch!
What's Next? |
Enjoyed this? You'll love: |
|---|---|
 Get EB daily free in your email Subscribe via our RSS feed Leave a comment and have your say |
|
O comments on "Chocolate Crème Brûlée"
Comment Now!