Chocolate and raspberry creme brulee


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

600ml/1 pint double cream
½ vanilla pod, split lengthways
80g/3oz plain chocolate, finely chopped
6 large free-range egg yolks
2 tbsp caster sugar, plus extra for sprinkling
100g/3½oz raspberries


Directions

Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.


Add the pod and place the cream over a medium heat until almost boiling.


Add the chocolate and whisk until smooth.


Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.


Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.


Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.


Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.


Divide the raspberries between four large ramekins.


Strain the chocolate custard over the raspberries and allow to cool.


Refrigerate for a few hours, preferably overnight.


A couple of hours before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)


Questions, Comments & Reviews



More Great Recipes: European
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls