Milk Chocolate Crème Brûlée
An indulgent chocolate version of this classic custard dessert - made using our luxuriously mellow EXCELLENCE Extra Creamy Milk Chocolate.
Use your leftover egg whites to make meringues or a pavlova.
Lindt EXCELLENCE Milk Extra Creamy Bar 100g
- 1 L double cream
- 200 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, finely chopped
- 8 large egg yolks
- 150 g caster sugar
- To decorate:
- Around 8-12 tsp caster sugar
- Fresh raspberries
Preheat the oven to 150C/130 Fan. Place a rack in the centre of the oven. Put 8 x 175 ml ramekins into a large roasting tin.
Pour the cream into a large saucepan and heat gently until simmering. Add the chocolate and stir until melted and smooth. Remove from the heat.
In a large heatproof bowl, whisk the egg yolks with the caster sugar until the sugar dissolves and the mixture is smooth. Whisk in 2 tbsp of the hot chocolate cream mixture.
Slowly drizzle the remaining cream mixture into the whisked egg yolks, whisking continuously, until the mixture is thick enough to coat the back of a wooden spoon.
Strain the chocolate mixture through a fine sieve into a large heatproof jug. Pour into the ramekins.
Transfer the roasting tin with the ramekins into the oven. Pour enough hot water into the tin to come halfway up the side of the ramekins. Bake for around 50 minutes, or until the edges are set (but not brown) and the centre has a slight wobble.
Remove the ramekins from the roasting tin and pat dry. Leave to cool completely before covering with cling film and chilling for at least 3 hours - or overnight.
To serve: around 30 minutes before serving, remove the crème brûlées from the fridge and take off the cling film. Sprinkle each with around 1 ½ tsp of caster sugar (or enough to evenly cover the top of the dish). Using a mini kitchen blowtorch, working on one ramekin at a time, caramelise the sugar until it melts and turns dark amber. Leave to cool for 5 minutes before sprinkling with fresh raspberries and serving.
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