Creme au Chocolat
Servings 4
Ingredients
- 100 gm dark chocolate chunks
- 3 egg yolks at room temperature
- 1 cup fresh cream
- 1/2 cup milk
- 1 tbsp sugar
Instructions
- Preheat oven to 160 degrees. Keep four ramekins ready.
- Mix the cream and milk in a bowl. Bring to boil on very low flame.
- Once it starts to boil, switch off the flame and add the chocolate. Stir till it melts.
- In another bowl, whisk the egg yolks and the sugar well.
- Add this mixture slowly into the chocolate mixture while continuously stirring, to ensure that the eggs don't cuddle. Sieve the final mixture into the ramekins.
- Boil two cups of water and pour this into a large dish.
- Place the ramekins on top of the water bath. Bake for 30 minutes.
- Take out and allow to cool to room temperature. Then chill for around two hours before serving.
- Serve sprinkled with nuts, icing sugar or toffee chips... the call is yours!
Notes
The custard will still be wobbly after baking for 30 minutes but do not get tempted to overbake. The chocolate will turn bitter. As it sets, the custard will take its final texture.
Adjust sugar as per requirement. I kept it low to get more of the dark chocolate taste.
Adjust sugar as per requirement. I kept it low to get more of the dark chocolate taste.