Glazed Custards with Chocolate
ready in 1 hr 20 min.
- For the chocolate layer
- 2 tablespoons sugar
- 2 tablespoons cream
- 1 tablespoon butter
- 0.333 cup plain Chocolate (chopped)
In a small pan, caramelise the sugar with the cream and butter, stirring, until golden brown. Take off the heat and gradually stir in the chocolate until it is thoroughly dissolved. Spoon into the ramekins and leave to cool.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
Bring the milk to the boil with the cream, sugar and vanilla sugar. Take off the heat. Whisk the egg yolks in a bowl and gradually pour in the hot cream, stirring continually. Add the verbena and leave to cool slightly.
Carefully pour the cream over the set chocolate. Place the ramekins in a roasting tin or oven-proof dish and add water to 2/3 of the way up the sides of the ramekins. Cook in the oven for approx. 40 minutes.
Remove from the oven and allow to cool, then chill completely for at least 2 hours in the refrigerator.
Before serving, sprinkle brown sugar over the top of each serving. Use a chef's blowtorch to caramelise the sugar, or put it quickly under a very hot grill.