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200 g good quality dark couverture chocolate 54%
500 g fresh cream 35% fat
80 g egg yolks
75 g caster sugar
pinch of salt
caster sugar, for sprinkling

  1. Place the chocolate and cream into a heatproof bowl and cover with cling wrap. Place into the steam oven for 5 minutes until chocolate has melted.
  2. Remove bowl from steam oven and mix to combine cream and melted chocolate.
  3. Place the egg yolks and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk until aerated and pale.
  4. Slowly add in the warm chocolate mixture followed by the salt while continuing to whisk.
  5. Strain the mixture through a sieve and into a jug. Pour it evenly between 10 ramekins, 65mm in diameter and 40mm in depth.
  6. Place ramekins into a large perforated steam tray and cover loosely with foil.
  7. Place into the steam oven at 85ᵒC for 25 minutes, until the crème brulee is wobbly but not watery when gently shaken.
  8. Remove the ramekins from the perforated steam tray and allow to cool at room temperature.
  9. Place into the refrigerator to chill for at least 2 hours.
  10. Prior to serving, sprinkle sugar over the surface of the crème brulee and use a blow torch to gently caramelise. Serve immediately.


HINT: Cover loosely with foil, as the brulee will rise and can stick to the foil.

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