Recipes
Chocolate Crème Brûlée
by Caroline H - UKTVfrom London, England
Recipe Story
I was inspired to create this pudding after trying it at the Peninsula Hotel in Hong Kong. I was visiting my brother Stephen who I hadn't seen for a long time and this was the finale to a very special meal. Afterwards he asked me for a recipe and this is it. He's been making it ever since.
Servings:
4Level of difficulty:
IntermediateIngredients
425ml double cream
3 egg yolks
80g golden caster sugar
50g plain chocolate, broken into pieces
Method
1. Preheat the oven to 150C/ gas mark 2.
2. Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
3. Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
4. In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
5. Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
6. Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
7. Refrigerate for at least 4 hours.
8. Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brûlées.
9. Use a blowtorch or hot grill to caramelise the sugar. Serve.
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StephenH, 21 Feb 2007 2:47pm
Since Caroline first gave me the recipe 7 years ago, I've made this loads of times - it's not only easy, but has proven to be a winner with dinner party...Rating
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Wearden, 18 Feb 2007 1:29am
Hey there, I loved making this. It was simple and my Mum, Dad and Sisters said it tasted Wonderful. It was very fun although my Dad wouldnt let me use the...
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suetodd - UKTV, 6 Feb 2007 11:28am
This sounds delicious. I want to try it! And it's so nice when a recipe reminds you of a time and place...
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