INGREDIENTS
500ml (2 cups) pouring cream
70g (1/3 cup, firmly packed) brown sugar
150g 60% dark chocolate
5 egg yolks
100g (1/2 cup) caster sugar
METHOD
1 Preheat oven to 120°C. Place the cream in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the mixture comes to a simmer. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Whisk until smooth.
2 Whisk the brown sugar and egg yolks in a large bowl until light in colour and doubled in volume. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large heatproof jug.
3 Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Divide the chocolate mixture among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 40-50 minutes or until almost set, checking every 20 minutes to ensure they don’t overcook and curdle. Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover the custards with plastic wrap and place in the fridge overnight to chill.
4 To caramelise, if you do not have a Brulee torch, preheat grill on high. Sprinkle the caster sugar evenly over the top of the custards. Cook under grill for 2 minutes or until the sugar melts and caramelises. Stand for 5 minutes or until caramel set. Be careful!
5 Serve with almond praline and chocolate shavings, enjoy!
The Carousel thanks Gallagher Hotels for this recipe.
