Tlisted here are few issues I really like greater than baked custard, and I’m reminded of simply how straightforward it’s to drag collectively each time I make creme brulee. It’s simply a type of desserts that sounds extra intimidating than it really is. This chocolate model brings some additional indulgence, whereas the smoked salt and burnt sugar topping makes this a fantastic Bonfire Evening dessert.
Smoked salt chocolate creme brulee
You’ll need six ramekins.
Prep 10 min
Prepare dinner 40 min, plus cooling
Chill 3 hr+
Makes 6
50g milk chocolate
50g darkish chocolate
400ml double cream
100ml milk
40g caster sugar, plus additional to caramelise
¼ tsp smoked flaky salt, plus additional to complete
6 egg yolks
Warmth the oven to 150C (130C fan)/300F/fuel 2. Finely chop each candies and put them in a big bowl.
Put the cream, milk, sugar and smoked salt in a small saucepan, and warmth gently till the combination is steaming (ie, to only earlier than a boil). Pour the new milk over the chocolate, go away or not it’s for 30 seconds, then stir till the chocolate has utterly melted. Whisk within the egg yolks, then pour the combination via a sieve and right into a jug.
Divide the custard combination between six ramekins, then put them in a big roasting tin. Boil the kettle, let the water cool for a few minutes, then fastidiously pour sufficient into the roasting tin to come back about midway up the edges of the ramekins. Bake for 20-25 minutes, till there’s only a slight wobble within the center.
Take away the ramekins from their water bathtub, go away them to chill to room temperature then chill within the fridge for 3 to 4 hours, or in a single day.
While you’re able to serve, sprinkle an excellent layer of caster sugar on prime of every custard, then caramelise the sugar utilizing a blowtorch (or pop the ramekins underneath a highly regarded grill for a minute or two). Prime with slightly additional smoked salt, then go away the sugar to harden earlier than serving.
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