CHOCOLATE CRÈME BRÛLÉE

A rich, creamy, irresistibly delicious dessert that is a true classic with a great caramel crust !

INGREDIENTS

125 g milk chocolate, finely chopped (you can use dark chocolate as well)

2 cups heavy cream

6 egg yolks

100g caster sugar

For caramelizing, 6 Tbsp. sugar and 2 Tbsp. water

INSTRUCTIONS

Preheat the oven to 160-degree C. Prepare ramekins in a dish with water.

Place the chopped chocolate in a saucepan and heat it on stove. Add the cream and stir over low heat until you see bubbles. Set aside to cool completely.

Beat together the egg yolks and sugar. Slowly pour the cooled chocolate cream in while constantly beating on low.

Now divide the custard equally between the ramekins.

Bake for about 50 minutes until the custard looks set around the edges and the center still has a wobble when you give it a gentle shake.

Remove the ramekins from the baking dish and cool it at room temperature. Place in the fridge at least 2 hours or overnight is better.

Take ramekins out of the fridge 1/2 an hour before serving.

Melt sugar and water in another saucepan for caramelization and once dark, pour carefully on the set custard. Enjoy !

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