Chocolate crème brulee

Chocolate crème brulee

FOR 8-10 150 GR. PORTION 60 minutes
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INGREDIENTS

For the cream mixture

  • 800 gr. heavy cream
  • 200 gr. milk
  • 170 gr. sugar
  • A pinch of salt
  • 1 vanilla pod
  • 190 gr. egg yolks
  • 170 gr. 70% dark chocolate, cut into small pieces
  • sugar for the caramel

For burning the cream

DIRECTIONS

For the cream mixture

Combine the milk, cream, half the sugar, vanilla and the salt in a saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat. Meanwhile, blend the egg yolks with the remaining sugar. Add the hot cream gradually in to the egg mixture, stirring constantly with a whisk . Add the hot custard to the chocolate and mix gently with spatula until the chocolate has melted completely. Strain through a fine sieve or chinois and ladle into ovenproof bowls (ramekins), filling them three-quarters full. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge until fully chilled.

For burning the cream

Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.

For the cream mixture

  • 800 gr. heavy cream
  • 200 gr. milk
  • 170 gr. sugar
  • A pinch of salt
  • 1 vanilla pod
  • 190 gr. egg yolks
  • 170 gr. 70% dark chocolate, cut into small pieces
  • sugar for the caramel

For burning the cream

For the cream mixture

Combine the milk, cream, half the sugar, vanilla and the salt in a saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat. Meanwhile, blend the egg yolks with the remaining sugar. Add the hot cream gradually in to the egg mixture, stirring constantly with a whisk . Add the hot custard to the chocolate and mix gently with spatula until the chocolate has melted completely. Strain through a fine sieve or chinois and ladle into ovenproof bowls (ramekins), filling them three-quarters full. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge until fully chilled.

For burning the cream

Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.

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@Yiannis Lucacos

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