Chocolate Crème-Brûlée

Name: Chocolate Crème-Brûlée
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 75 g Dark chocolate; 4 Egg yolk (size M); 30 g Sugar; 300 g soft whipped cream; 1/2 Carambola; 4 Kumquats; 4 Physalis; 3-4 Tbsp Cane sugar/ brown sugar; 2 TABLESPOONS Pomegranate seeds; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

75 g Dark chocolate
4 Egg yolk (size M)
30 g Sugar
300 g soft whipped cream
1/2 Carambola
4 Kumquats
4 Physalis
3-4 Tbsp Cane sugar/ brown sugar
2 TABLESPOONS Pomegranate seeds
7-10 Tbsp Grease

Directions

1
Roughly chop the chocolate and melt it on a hot water bath. Let it cool down a little. Whisk the egg yolks and sugar white-creamy with the whisk of the hand mixer. Slowly add the chocolate first, then the cream, stirring constantly. Lightly grease 4 ovenproof baking trays (approx. 150 ml content) and spread the mixture into the trays. Place the ramekins in a large casserole dish, pour on hot water (the ramekins should be about half full in the water) and place the dish on a grid. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: level 1) for 50-60 minutes.
2
Remove the moulds from the water bath and allow to cool. Then place in the refrigerator for at least 3 hours. Wash, drain and slice the carambola and kumquats. Tear the physalis into small blossoms. Shortly before serving, sprinkle cream with cane sugar, place on a grate and caramelise under the preheated grill, highest setting SHORTLY. (or better with a gas burner caramelize). Serve crème brûlée decorated with exotic fruits and pomegranate seeds