This is a truly decadent dessert, that is really simple to make. It’s incredibly impressive when you serve it to your guests, and they get the crunch of the brulee topping, followed by the luscious richness of the custard underneath. Actual preparation time is barely an hour, with a couple of hours needed for chilling the mixture once it’s in the ramekins.
Ingredients (serves 6)
- 600 ml Cream
- 250 gm Good quality Milk Chocolate
- 1 tablespoon Caster Sugar
- 4 Egg Yolks
- 2 teaspoons Cornflour
- 4 tablespoons Demerara or Brown Sugar
- Gently heat the cream in a saucepan over low heat until almost boiling, then pour over the chocolate pieces in a medium bowl. Stir until the chocolate is melted.
- Beat together the caster sugar, egg yolks and cornflour. Gradually whisk in the cream mixture and return to the saucepan. Bring almost to the boil over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon.
- Remove from the heat and pour into 6 half-cup greased ramekins. Allow to cool, then chill for 2 - 3 hours or until set.
- Preheat the grill to high. Sprinkle the demerara or brown sugar evenly over the top of the brulees, and grill until the sugar has caramelised. Alternatively, use a brulee torch to caramelise the sugar. Chill for at least 10 minutes before serving.
- Serve with ice-cream (or whipped cream) and berries of your choice.