Are you looking for a budget-friendly dessert that’s also quick and easy to prepare? Well, you can’t go past this divine chocolate version of the classic creme brulee. Make sure you serve this with a scoop of vanilla ice-cream to really complement the flavour.
- 600ml thickened cream
- 150g dark chocolate, finely chopped
- 6 egg yolks, at room temperature
- 70g (1/3 cup) caster sugar, plus extra to serve
- Preheat oven to 150C/130C fan-forced. Place cream and chocolate in a saucepan and cook over low heat, stirring constantly, until melted and smooth. Set aside for 5 minutes to cool slightly.
- Place egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then strain through a fine sieve into a large jug.
- Line the base of a roasting pan with a tea towel, folded over to fit neatly in the base. Place six 185ml (3/4 cup) ovenproof ramekins in the pan. Divide chocolate mixture among the ramekins.
- Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 35-40 minutes or until the custard is just set and still has a slight wobble.
- Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
- Sprinkle the creme brulees with the extra sugar. Use a cook’s blowtorch to caramelise the top. Set aside for 5 minutes to cool before serving.