Efrat's Notebook

Chocolate Crème Brûlée Draft

A chocolate custard baked in individual ramekins in a water bath, soft and springy, which I serve cold with sliced strawberries.

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Makes6 servings
  • KashrutDairy

What you need

Amount:6

How I make it

  1. Beat the yolks and sugar in a bowl until pale and fluffy.

  2. Bring the cream and chocolate to a boil in a small saucepan.

  3. Pour the hot cream into the yolk mixture in a thin stream, whisking all the time, and mix well.

  4. Divide the mixture among 6 small ovenproof ramekins or one small baking dish.

  5. Set them in a deep baking pan and fill the pan two-thirds of the way up with boiling water.

  6. Bake in an oven preheated to 325°F (160°C) for 20-25 minutes. The custard should be springy and slightly sticky.

  7. Remove from the oven and let cool.

  8. Garnish with thin strawberry slices before serving.

Source: ChefEf (chefef.com)