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Chocolate creme brulee
Chocolate creme brulee
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Prep Time:
860 minutes
Cook Time:
45 minutes
Total Time:
905 minutes
Create individual single-serve pots with just 4 ingredients. Prepare the day before.
Ingredients:
  • 600ml thickened cream
  • 150g dark chocolate, finely chopped
  • 6 egg yolks, at room temperature
  • 70g (1/3 cup) caster sugar
  • 30.00 gm caster sugar, extra
Instructions:
  • Preheat oven to 150C/130C fan forced. In a saucepan, gently melt cream and chocolate over low heat, stirring continuously until smooth. Allow to cool slightly for 5 minutes.
  • In a large bowl, combine the egg yolks and sugar and whisk until thick and pale. Mix in the chocolate mixture, then strain the mixture through a fine sieve into a large jug.
  • Prepare the roasting pan by lining it with a neatly folded tea towel. Arrange six 185ml (3/4 cup) ovenproof ramekins in the pan. Distribute the chocolate mixture evenly among the ramekins.
  • Add boiling water to the pan, filling halfway up the ramekins. Bake for 35-40 minutes until the custard is just set with a slight wobble.
  • Take out the ramekins from the roasting pan and let them cool for 2 hours. Cover with plastic wrap and refrigerate overnight to chill.
  • Sprinkle the creme brulees with extra sugar, then use a chef's blowtorch to caramelize the top. Let them cool for 5 minutes before serving.

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