Recipe Chocolate five-spice custards with brulee topping : Practical and Delicious

Recipe Chocolate five-spice custards with brulee topping : 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 five-spice custards with brulee topping. You are currently reading Recipe Chocolate five-spice custards with brulee topping : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Chocolate five-spice custards with brulee topping requires 6h 30m, cook 15m and serve 6. Caution: allergy Contains milk, sesame, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

In a fabulous example of fusion desserts, Asian spices meet classical French brulee to create a gourmet taste phenomenon.

Ingredients:

10 Ingredients

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  1 cup (250ml) milk
  
  
  


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  1 cup (250ml) thickened cream
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  1/2 tsp Chinese five-spice
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  2 eggs, lightly whisked
  
  
  


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  4 egg yolks
  
  
  


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  150g dark chocolate, finely chopped
  
  
  


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  50g milk chocolate, finely chopped
  
  
  


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  1/4 cup (45g) icing sugar mixture
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Combine the milk, cream, orange rind and Chinese five-spice in a medium saucepan over low heat. Bring to a simmer. Remove from heat and set aside for 15 minutes to infuse.
  
  
  


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  Step 2
  
  
  
  
  Use a balloon whisk to whisk sugar, eggs and egg yolks together until well combined. While continually whisking, gradually add the milk mixture in a thin, steady stream. Strain mixture through a fine sieve into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard thickens and coats the back of the spoon (do not overcook as the custard will split).
  
  
  


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  Step 3
  
  
  
  
  Place the chocolate in a heatproof bowl. Pour over the hot custard and gently stir until chocolate melts and mixture is smooth. Pour among six 2/3-cup (160ml) capacity cups or ramekins. Place on a tray in the fridge and set aside for 6 hours to chill and thicken.
  
  
  


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  Step 4
  
  
  
  
  Sprinkle each brulee with icing sugar. Place under a hot grill for 1-2 minutes or until sugar caramelises (alternatively, use a brulee gun). Serve immediately.
  
  
  

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