Chocolate Crème Brûlée

Ingredients

• 1 Vanilla bean
• 150 ml milk
• 150 ml Heavy Cream
• 150 g dark chocolate
• 2 Eggs
• 2 egg yolks
• 60 g sugar
• 1 tbsp Cornstarch
• 4 tbsp brown sugar
• gold glitter (optional)

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Split the vanilla bean lengthwise, scrape out the seeds and add both the pod and seeds to the milk with cream. Bring to a boil once, then remove from heat. Chop the chocolate into small pieces and melt it in the hot milk.

3. 3.

   Whisk the eggs and yolks with sugar until creamy but not frothy. Whisk in the cornstarch and pour the chocolate‑milk mixture in a thin stream into the egg mixture. Remove the vanilla pod from the custard and pour into four oven‑proof ramekins. Place the ramekins in a roasting dish or baking tray, then add enough hot water so that the ramekins sit at 2/3 height. Bake for about 40 minutes until set. Remove, cool, and refrigerate.

4. 4.

   Before serving sprinkle each custard with 1 tbsp sugar and some gold glitter. Briefly place under a hot grill until the sugar melts and caramelises (or use a kitchen torch).

5. 5.

   Sprinkle again with a little gold glitter and serve.