Spiced Chocolate Creme Brulees
Spiced Chocolate Creme Brulees
Ingredients
Main
- 150g Lindt chilli chocolate, chopped
- 2 cups thickened cream
- 6 egg yolks
- 1/4 cup caster sugar
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1 1/2 tbsp caster sugar
Instructions
- 1
Preheat oven to 180°C/160°C fan-forced. Place chocolate and cream in a saucepan over medium heat. Cook, stirring constantly, for 4 to 5 minutes or until smooth. Set aside to cool for 5 minutes.
- 2
Using an electric mixer, beat egg yolks, caster sugar, cinnamon and allspice together for 2 to 3 minutes or until thick and pale. Gradually whisk in chocolate mixture until combined. Strain mixture through a fine sieve over a jug.
- 3
Divide mixture between six 1/2 cup-capacity ovenproof dishes. Place in a large roasting pan. Pour boiling water into baking dish until halfway up sides of dishes. Bake for 20 to 30 minutes or until edges are set and centres wobble slightly when touched. Carefully lift dishes from water. Cool completely. Cover with plastic wrap. Refrigerate overnight.
- 4
Preheat grill on high heat. Sprinkle 1 teaspoon sugar over top of each dish. Place in a flameproof roasting pan. Arrange ice cubes around dishes (see note). Grill custards for 5 minutes or until sugar caramelises. Serve.
5 min
