Chocolate creme brulee

in #foodphotography6 years ago


You only need four ingredients to make these single-serve pots of perfection! Start this recipe a day ahead.

  • INGREDIENTS

600ml thickened cream
150g dark chocolate, finely chopped
6 egg yolks, at room temperature
70g (1/3 cup) caster sugar
1 1/2 tablespoons caster sugar, extra

  • METHOD

  • Step 1
    Preheat the oven to 150C / 130C forced fan. Place the cream and chocolate in a saucepan and cook over low heat, stirring constantly, until melted and smooth. Set aside for 5 minutes to cool slightly.

  • 2nd step
    Put the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then through a fine sieve into a large pitcher.

  • Step 3
    Line the base of a roasting pan with a cloth, folded to fit perfectly in the base. Place six 3/4 cup (3/4 cup) casseroles in the pan. Divide the chocolate mixture among the ramekins.

  • Step 4
    For enough boiling water in the pan to reach halfway up the sides of the ramekins. Bake for 35-40 minutes or until the cream is just ready and still has a slight oscillation.

  • Step 5
    Remove the ramekins from the roasting pan and let cool for 2 hours. Cover with plastic wrap and place in the refrigerator overnight to cool.

  • Step 6
    Sprinkle the crème brûlée with the extra sugar. Use a cook's torch to caramelize the top. Reserve 5 minutes to cool before serving.

  • NOTES


Once cooked, the custards will still have a slight wobble, but this will set and firm up overnight when chilling.

For a thicker toffee crust, sprinkle a second layer of sugar over the first layer once it has caramelised.

If you don’t have a blowtorch, place the ramekins under the grill. Allow time to chill the custard again to reset, as they will become runnier


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