Chocolate Crème Brulée Veg
CD DP 65mins
Gluten Wheat free
5 Large Egg yolks
100g/4oz Granulated Sugar
480ml/16fl.oz. Whipping cream
75g/3oz White Chocolate, finely chopped or grated (check ingredients)
1/4 teasp Vanilla extract
2 tbsp Sugar
the oven to 150C, 300F, Gas Mark 2.
2. In a large mixing bowl, whisk together
the egg yolks and 50g/2oz of the sugar. Set
3. Place the cream and remaining 50g/2oz
cup sugar in a heavy medium –sized saucepan and bring to the simmer. Reduce
the heat to low then gradually add the chopped chocolate and whisk until the
chocolate has melted and the mixture is smooth.
Remove from the heat.
4. Gradually whisk the hot chocolate
mixture into egg yolk mixture and add the vanilla. Mix until well blended.
5. Pour the custard into four large
heatproof ramekins (or crème brulée cups). Place dishes in large roasting tin
and add enough hot water to pan to come halfway up sides of dishes. Bake for 45
minutes until custards are just set in center. Remove custards from water and
cool. Cover and refrigerate for at least 3 hours.
To serve - Preheat the grill to its hottest setting. Sprinkle 1/2
tablespoon sugar over each custard. Grill as close to the heat source as you
can, until sugar caramelizes which will probably take
2-4 minutes, but keep an eye on it.
A more satisfactory result is obtained by either using a brulée iron or a
blow torch and very carefully passing the flame over the sugar until it
caramelizes. Serve immediately, or refrigerate for up to 1 hour.