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Toffee Chocolate
Written by -
Kevin Kapusi Starow
This is a slight twist on the classical creme brulee recipe, that has proven to be so popular.
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Gluten Free
|
Nut Free
|
Seafood Free
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Dessert
Cuisine
French
Servings
6
Difficulty
Easy
Ingredients
1x
2x
3x
▢
150
gm
Maple Syrup
▢
6
Eggs yolks
▢
1
Vanilla Bean
-
halved & scraped
▢
350
ml
Cream
-
double
▢
100
gm
Cocoa Powder
▢
Brown Sugar
▢
2
pnt
Raspberries
▢
Vanilla Yoghurt
Instructions
Whisk together the syrup, cocoa, and the eggs, until the mixture becomes pale in colour.
Heat the cream in a pot with the vanilla, do not boil, and once steam begins to rise from the surface it is hot enough.
Mix together the cream & egg mixtures and combine well.
Strain through a fine sieve, into a clean container, then fill several porcelain containers with the mix.
Place the containers into a deep tray, add a little water to the tray, and place in a pre-heated oven 180c for
20 minutes
, or until set.
Remove from the oven & chill.
Prior to serving, dust with brown sugar and caramelize with a blow-torch.
Serve with raspberries and fresh yoghurt.
Keyword
classic dessert, creme brulee, french cuisine
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