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Chocolate and brandy crème brûlée

Preparation

20

Cooking

30 - 40 min

Serves

6

Instructions

  • Preheat the oven to 170ºC. Pour 275 ml Nestlé Dessert Cream and 200 ml Nestlé IDEAL Evaporated Milk into a pan and bring to the boil.
  • Beat together 3 egg yolks and 75 g light muscovado sugar and then whisk in half the hot milk and cream.
  • Add egg mixture to the pot with the remaining milk and cook gently over a very low heat, stirring all the time, until it starts to thicken and coats the back of a spoon. This should take about 5 to 6 min.
  • Stir the custard into 200 g melted Nestlé ALBANY Original Dark Chocolate, sieve into a clean bowl and add 2-3 tbsp (30-45 ml) brandy. Pour into ovenproof dishes and place in a roasting tin. Pour a little water into the tin, taking care that it does not spill into the custards. Bake for 20 to 30 min until lightly set.
  • Allow to cool, then chill. Half an hour before serving, remove from fridge and sprinkle with castor sugar.
  • Using a blowtorch heat the sugar until it melts into a firm caramel layer. Stand brûlées at room temperature for 30 min before serving.