CHOCOLATE CREME BRULEE.
This French-inspired dessert will wow all of your dinner guests. And the best part is that it doesn't require any special equipment!
Ingredients 3 medium Egg, Whole 1 medium Egg Yolk 300 g Sugar, Caster 9 teaspoons (heaped) Cocoa Powder, 3 tbsp 25 g Chocolate, Plain, cooking 284 ml Cream, Half Fat, 1/2 pint 1 spray(s) Cooking Spray, Calorie Controlled 1 teaspoons (level) Vanilla Extract Instructions Preheat oven to Gas Mark 2/300degF/150degC. Fill the bottom of a roasting pan with 2.5cm ( 1 inch ) of water and place in oven.
Whisk together eggs, yolk and 100g of sugar in a medium bowl.
Combine cocoa, chocolate and cream in a small pan. Heat chocolate mixture over medium heat, stirring frequently, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla.
Divide among 8 small ( approx 100ml ( 4 fl oz ) ) custard cups or ramekins; place cups in roasting pan, pour in enough boiling water to come half way up the sides of the cups and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for atleast 3 hours.
When cups are thoroughly cooled, mix remaining sugar with 50ml ( 2 fl oz ) water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber colour, stirring occasionally, about 10 minutes. Remove pan from heat and place bottom of pan in cold water to stop the cooking process.
Coat a tablespoon with cooking spray.
Drizzle 3/4 tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.
Weight Watchers recipe 8ProPoints(r) Value Prep time: 15 min Cook time: 90 min Other time: 0 min Serves: 8
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|Publication:||Coventry Evening Telegraph (England)|
|Date:||Sep 4, 2014|
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