Chocolate Creme Brulee
660ml pouring cream
1 vanilla pod, split lengthways
50g top-quality dark chocolate
4 egg yolks
50g caster sugar
caster sugar for sprinkling
Put cream and vanilla pod – scraping out some seeds as you go – into a pan and heat until almost boiling. Leave to infuse. Meanwhile, break chocolate into squares. Dip a knife into a jug of boiling water and press on to one square of chocolate to soften, then press into the base of a small ramekin (this stops the chocolate rising as custard cooks). Repeat, sticking a second square on to of the first. Repeat with five more ramekins. Mix together egg yolks and sugar, then add cream and mix. Strain into a jug and pour into ramekins. Stand in a roasting tin and add hot water until half way up sides of dishes. Cook at 200C for 35-45 minutes or until just set. Chill overnight. Heat grill. Sprinkle custards with sugar up to edges. Cook two at a time under a hot grill until sugar is melted and golden (user a blowtorch if you have one). Cool and chill, then serve.
Serves 6
Submitted by 