There are few things I love more than baked custard, and I’m reminded of just how easy it is to pull together every time I make creme brulee. It’s just one of those desserts that sounds more intimidating than it actually is. This chocolate version brings some extra indulgence, while the smoked salt and burnt sugar topping makes this a great Bonfire Night dessert.
Smoked salt chocolate creme bruleeYou will need six ramekins.
Prep 10 min
Cook 40 min, plus cooling
Chill 3 hr+
Makes 6
50g milk chocolate
50g dark chocolate
400ml double cream
100ml milk
40g caster sugar, plus extra to caramelise
¼ tsp smoked flaky salt, plus extra to finish
6 egg yolks
Heat the oven to 150C (130C fan)/300F/gas 2. Finely chop both chocolates and put them in a large bowl.
Put the cream, milk, sugar and smoked salt in a small saucepan, and heat gently until the mixture is steaming (ie, to just before a boil). Pour the hot milk over the chocolate, leave it be for 30 seconds, then stir until the chocolate has completely melted. Whisk in the egg yolks, then pour the mixture through a sieve and into a jug.
Try this recipe and many more on the new Feast app: scan or click here for your free trial.Divide the custard mixture between six ramekins, then put them in a large roasting tin. Boil the kettle, let the water cool for a couple of minutes, then carefully pour enough into the roasting tin to come about halfway up the sides of the ramekins. Bake for 20-25 minutes, until there’s just a slight wobble in the middle.
Remove the ramekins from their water bath, leave them to cool to room temperature then chill in the fridge for three to four hours, or overnight.
When you’re ready to serve, sprinkle an even layer of caster sugar on top of each custard, then caramelise the sugar using a blowtorch (or pop the ramekins under a very hot grill for a minute or two). Top with a little extra smoked salt, then leave the sugar to harden before serving.