Recipe Chocolate creme brulee : Practical and Delicious

Recipe 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 Chocolate creme brulee. You are currently reading Recipe Chocolate creme brulee : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Chocolate creme brulee requires 20m, cook 30m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Give into your chocolate cravings with each mouthful of this rich toffee-topped custard. With molten dark chocolate and a crunchy brown sugar topping, this is an irresistible twist on the classic French dessert.

Ingredients:

6 Ingredients

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  500ml (2 cups) pouring cream
  
  
  


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  70g (1/3 cup, firmly packed) brown sugar
  
  
  


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  1 vanilla bean (see note), split lengthways, seeds separated
  
  
  


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  150g dark chocolate, coarsely chopped
  
  
  


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  5 egg yolks
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Place the cream and half the brown sugar in a medium saucepan over medium-low heat. Add the vanilla bean and seeds to the pan. Cook, stirring, for 3 minutes or until the mixture comes to a simmer. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Whisk until smooth.
  
  
  


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  Step 2
  
  
  
  
  Whisk the remaining brown sugar and egg yolks in a large bowl until just combined. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large heatproof jug.
  
  
  


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  Step 3
  
  
  
  
  Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Divide the chocolate mixture among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 25 minutes or until almost set. Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover the custards with plastic wrap and place in the fridge overnight to chill.
  
  
  


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  Step 4
  
  
  
  
  Preheat grill on high. Sprinkle the caster sugar evenly over the top of the custards. Cook under grill for 2 minutes or until the sugar melts and caramelises. Place in the fridge for 20 minutes or until the caramel sets. Serve.
  
  
  

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