CHOCOLATE CRÈME BRULEE
Ingredients
500 ml fresh cream
200 ml milk
155 grams egg yolks
105 grams sugar
1 vanilla pod
10 gram cocoa powder
200 ml milk
155 grams egg yolks
105 grams sugar
1 vanilla pod
10 gram cocoa powder
Method
- Mix cream, half of the sugar, milk and cocoa powder.
- Boil the mixture and keep aside.
- Take a mixing bowl and add egg yolks, left over sugar and vanilla pod. If you do not have a vanilla pod, add vanilla essence instead.
- When the sugar gets dissolved in the yolks, slowly add the cream and milk mixture. Put this mixture into small serving bowls.
- Take an oven-proof tray, put some water in it and place the serving bowls into the tray before placing this tray into a preheated oven at 120 degree C for 20-25 minutes.
- After 20 minutes, prick the brulee with a needle in the center. If the needle comes out clean, it’s cooked. If it doesn’t, continue cooking for another 3 minutes.
- Allow it to cool to room temperature. Once cooled, add caster sugar on top of the Brulee and torch it, till the time sugar melts and starts caramelising.
