Method
Preheat the oven to 170C, 325 F, gas mark
3. Pour the cream and milk into a pan and bring to
the boil Beat together the egg yolks and sugar, then
whisk in half the hot milk and cream. Retrun the mixture
to the pan and cook gently over a very low heat, stirring
all the time, until is starts to thicken and coats
the back of the spoon. This should take about 5 to
6 minutes. Stir the custard into the melted chocloate,
sieve into a clean bowl and add the brandy. Pour it
into 6 x 150ml (1/4pt) ovenproof dishes and put in
a roasting tin. Pour a little water into the tin, taking
care it doesn't spill into the custards. Bake for 20
to 25 minutes until lightly set. Allow to cool then
chill. Half an hour before serving, remove from fridge
and sprinkle with sugar. Grill under a preheated hot
grill unit the sugar caramelizes. Stand the chocolate
brandy crème brulee at room temperature for
30 minutes before serving.
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