Chocolate brulée with strawberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring the cream to the boil in a pot. Chop the chocolate and melt in the cream while stirring. Heat the cream-chocolate mixture (do not let it boil!), remove from the stove. Mix egg yolks and 25 g sugar.

2. 2

   Stir in the still hot chocolate cream mixture. Place a flat, ovenproof dish (approx. 250 ml content) on the fat pan of the oven. Pour the mixture into the mould. Pour hot water into the fat pan (up to approx. 0.5 cm below the rim of the mould).

3. 3

   Place in a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: not suitable) and allow to set for 50-60 minutes. Remove the mould and let it cool down. Sprinkle cream evenly with approx. 1 tablespoon of sugar.

4. 4

   Caramelise with the Bunsen burner or under the hot grill of the oven until golden brown. Serve with fresh strawberries.

Nutrition Facts

KCAL
320 kcal

CARBS
26 g

FATS
22 g

PROTEINS
5 g