- 375 ml double cream
- 125 ml milk
- 60 g caster sugar, plus about 4 tsp for caramelising
- 45 ml loose-leaf Earl Grey tea
- 100 g Lindt Excellence 78% Cocoa Dark Chocolate, chopped
- 4 large egg yolks
Preheat the oven to 160 C/140 Fan/ Gas 3 and place 4 ramekins in a 23cm / 9-inch square tin (make sure it does not have a loose base - you could use a small roasting tin).
Pour the cream and milk into a medium saucepan and add 60 g of the sugar. Gently bring to a simmer, stirring to dissolve the sugar.
Remove from the heat and stir in the tea. Leave to infuse for 10 minutes. Meanwhile put the chopped chocolate into a heatproof bowl and set aside.
Strain the tea and milk mixture into a jug. Clean the saucepan and pour in the infused milk. Return to the heat and bring to a simmer.
Pour over the chopped chocolate and stir until you have a smooth, melted mix. Whisk in the egg yolks.
Divide the chocolate custard between the 4 ramekins. Carefully pour boiling water into the tin until water reaches halfway up the sides of the ramekins.
Carefully remove the ramekins from the water bath and leave the crème brûlées to cool completely. Cover and chill for at least 6 hours or overnight.
Just before serving, sprinkle each ramekin with about 1 tsp of caster sugar - you want a smooth and even layer that covers the surface. Use a blowtorch to caramelise the sugar, moving back and forth across the surface. Serve straight away.
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