Recipe Double chocolate creme brulee : Practical and Delicious

Recipe Double chocolate creme brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Double chocolate creme brulee. You are currently reading Recipe Double chocolate creme brulee : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Double chocolate creme brulee requires 5h 10m, cook 55m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

In an attempt to make creme brulee even more decadent we have added some dark chocolate into the mix - perfect!

Ingredients:

5 Ingredients

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  100g dark chocolate, roughly chopped
  
  
  


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  600ml thickened cream
  
  
  


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  4 egg yolks
  
  
  


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  1/2 cup caster sugar
  
  
  


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  100g white chocolate, roughly chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Combine dark chocolate and 1/3 cup cream in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Divide mixture between four 1 cup-capacity heatproof ramekins. Refrigerate for 1 hour or until firm.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place remaining cream in a saucepan over medium-high heat. Bring to the boil. Remove from heat. Place yolks and 1/3 cup sugar in a large, heatproof bowl. Whisk until thick and creamy. Gradually whisk in hot cream.
  
  
  


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  Step 3
  
  
  
  
  Return mixture to pan. Reduce heat to low. Cook, stirring with a wooden spoon, for 3 to 5 minutes or until custard thickens slightly. Remove from heat. Stir in white chocolate until melted and smooth. Return to heatproof bowl. Set aside for 30 minutes. Preheat oven to 160°C/140°C fan-forced.
  
  
  


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  Step 4
  
  
  
  
  Pour custard into ramekins. Place in a large baking dish. Pour boiling water into dish until halfway up sides of ramekins. Bake for 35 minutes or until just set (custards should still have a slight wobble when done). Carefully remove dish from oven. Remove ramekins from water bath. Set aside to cool. Refrigerate, covered, for 4 hours.
  
  
  


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  Step 5
  
  
  
  
  Position a grill rack as close to grill as possible. Preheat grill on medium-high. Place ramekins in a heatproof baking dish filled with ice (see note). Sprinkle remaining sugar over each custard. Place under grill for 4 to 5 minutes or until sugar melts and caramelises. Set aside for 5 minutes or until toffee sets. Serve.
  
  
  

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