- Chocolate Creme Brulee.jpg (22.45 KiB) Viewed 520 times
Takes: 1½ hours plus cooling and chilling time
Serves: 4 (makes)
No nutritional information available.
Ingredients
- Butter, for greasing
- 375ml milk
- 300ml carton double cream
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 6 egg yolks
- 110g caster sugar
- 100g milk chocolate, finely chopped
Method
1. Preheat the oven to 120°C/Fan 100°C/Gas Mark ½. Lightly grease four shallow 250ml ovenproof ramekins.
2. Combine the milk, cream, cocoa powder and vanilla extract in a medium sized saucepan and heat over a medium heat, stirring, until almost boiling. Do not allow to come to the boil.
3. In a medium, heatproof bowl, beat the egg yolks and half the sugar together. Stir in the milk chocolate. Gradually whisk in the hot milk mixture, whisking constantly until the chocolate has completely melted. Pass through a sieve into a jug, then skim and discard any foam from the surface.
4. Place a tea towel in a baking dish or roasting tin, then place the ramekins on top (the tea towel will help keep the ramekins stable). Place the dish or tin in the oven with the shelf pulled out. Carefully pour the custard mixture into the ramekins, then carefully add enough boiling water to the dish or tin to come halfway up the sides of the ramekins. Bake for 1 hour.
5. Cool for 30 minutes, then chill for 2 hours, or overnight.
6. When ready to serve, preheat the grill to high. Sprinkle evenly with the remaining sugar and grill until the sugar is melted and golden. Serve.
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