Chocolate Crème Brûlée

You may remember my Valentine's Day post from 2013, that I wanted to make a tradition of cooking my husband something every February 14th. That year I made a chocolate cake, 2014 was a chocolate hazelnut cake. So this year I asked him to pick which chocolate dessert he would like. He picked crème brûlée. I have portioned this recipe to serve a romantic dinner for 2!

Chocolate Crème Brûlée

Whisk together 2 egg yolks with 20g of caster sugar until the bright orange turns pale and thick.

In a saucepan, heat 1/4 cup milk and 1/4 cup cream until just simmering then remove from heat.

Stir in 50g chopped dark chocolate.

Combine the chocolate cream mix with the egg yolks.

Pour into ramekins, then bake in a bain marie at 95 C for about 35 minutes.

The top should be set to touch, but there should still be a wobble.

Refrigerate for at least 1 hour.

To serve, sprinkle the tops with caster sugar and torch gently to caramelise.