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Chocolate and Brandy Crème Brulee

How to make Chocolate and Brandy Crème Brulee :

Quantity

Ingredients
284ml Carton single cream
200ml (7fl oz) Milk
3 Egg yolks
75g (3oz) Light muscovado sugar
200g (7 oz) Dark chocolate, melted
2-3 tablespoons Brandy
4 tablespoons Caster Sugar
Chocolate and brandy creme brulee


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. Return 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 chocolate, 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 until the sugar caramelizes. Stand the Chocolate Brandy Crème Brulee at room temperature for 30 minutes before serving.

 

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