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Recipe: Chocolate crème brûlée


Chocolate crème brûlée


3 medium eggs

1 medium egg yolk

300 g (10½oz) caster sugar

3 tbsp cocoa powder

25 g plain cooking chocolate

284 ml (½ pt) half-fat cream

1 tsp vanilla extract

1 spray low-fat cooking spray

Chocolate crème brûlée

Chocolate crème brûlée


Preheat the oven to 150°C/fan 130°C/gas 2.

Put 2.5 cm (1in) water in a roasting pan and place in the oven.

Whisk the eggs, yolk and 100g (3½oz) of the sugar in a bowl.

Place the cocoa, chocolate and cream in a pan over a medium heat and stir until the chocolate melts and steam rises – about 5 minutes. Add the egg mixture, whisking, then vanilla.

Divide the mixture among 8 small (100 ml/3½fl oz) ramekins then place the cups in the roasting pan, pour in enough boiling water to come halfway up the cups and bake for 30 minutes until almost set. Chill for at least 3 hours.

Mix the remaining sugar with 50 ml (2fl oz) water in a pan over a medium heat, swirling occasionally, for 4 minutes until the sugar dissolves.

Increase the heat to high and cook for about 10 minutes, until it turns amber.

Remove from the heat and place the bottom of the pan in cold water.

Coat a tablespoon with cooking spray and use it to drizzle ¾tbsp of the sugar mixture into each ramekin, tilting to spread the glaze.

Serve immediately.

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