Chocolate Crème Brulee

Ingredients

4 What you need for people

250 grams of milk

250 grams cream

100 grams dark chocolate 75% Venchi

4 tablespoons brown sugar Waves of Sugar

Preheat the oven to 100°C.

In a saucepan (I used Ballarini Greenline) boil the milk and cream.

Meanwhile, whip the egg yolks with 90 grams of sugar.

Remove from the heat the milk-cream mixture and add the chopped chocolate.

Pour the chocolate cream on the egg-sugar mixture while continuing to beat.

Pour the mixture into 4 ramekins for creme brulee.

Bake for 45 minutes.

Let cool on a raised grid.

Cover the crèmes brûlées with foil and keep in refrigerator for at least 12 hours.

Bring out the crèmes brûlées from the refrigerator 15 minutes before serving.

Sprinkle a tablespoon of brown sugar and place on crèmes for 2 minutes under the hot grill (alternatively use a torch) and eat immediately.

10 servings

Sunday, March 6, 2011 - 8:00am