Glazed Custards with Chocolate

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Glazed Custards with Chocolate
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the chocolate layer
2 tablespoons
2 tablespoons
1 tablespoon
0.333 cup
plain Chocolate (chopped)
For the custard
cup
cup
2 tablespoons
1 tablespoon
3
1 sprig
Lemon verbena (leaves finely chopped)
2 tablespoons
brown sugar (for sprinkling)

Preparation steps

1.
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.
2.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
3.
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.
4.
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.
5.
Remove from the oven and allow to cool, then chill completely for at least 2 hours in the refrigerator.
6.
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.
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