Chocolate Crème Brûlée ( Pierre Hermé)
Recipe adapted from Le Larousse du Chocolat de Pierre Hermé
Ingredients serve 4
100g of 80% cocoa dark chocolate – broke in pieces
90g powdered sugar
250 ml double cream
4 egg yolks
250ml full cream milk
4 tbsp light brown sugar ( cassonade)
1) Preheat oven to 100°C . Beat yolks & sugar till creamy.
2) Bring to a boil double cream & milk. Add in chocolate pieces & stir well till chocolate completely melted. Remove from heat & stir in yolk mixture till well combined . Pour in ramekins & cook in the oven for 45 mins to 1 hour.
3) Leave to cool before placing them in the refrigerator for at least 2 hours. ( I’ve chilled them for 5 hours)
4) Sprinkle brown sugar on top of crème & use a burner to caramelize it.
Linking this post to Tea Time Treats challenge hosted by Karen of Lavender And Lovage & co hosting with Kate from What Kate Baked . This month's theme is all about French pastries & goodies . Simplement delicieux !