Chocolate Brulee
A really rich caramelized custard.
Try white chocolate with a few fresh raspberries in the bottom, served with some fresh raspberries on the side.
Preparation time: 15 minutes Quantity: Makes 6 (ramekins) Cooking time: 30 minutes
Ingredients
600 ml /20 floz/1 pint double cream
1 vanilla pod (or 1 tsp vanilla extract)
2 x 100g bars dark 70% chocolate
4 egg yolks
2 oz /60g caster sugar
4 tablespoons any sugar of choice for the top
Method
- Chop or grate the chocolate and leave to the side
- In a saucepan boil the cream and vanilla
- Add the chocolate and stir till melted, blended in, take of the heat –cool slightly
- Beat the egg yolks and the sugar, till creamier and pale
- Pour the chocolate cream mix on to the eggs and whisk
- Pour in to 8 ramekins or suitable dishes
- Cook in a roasting tin 1/2 filled with water
- Bake for 30 minutes in the oven
- Till set but a little wobbly in the middle
- Cool or refrigerate over night
- Sprinkle on a layer of sugar on top of each one, evenly
- Blow torch or grill to a golden bubbling brown. (caramelized)