You only need four ingredients to make these single-serve pots of perfection! Start this recipe a day ahead.
600ml thickened cream
150g dark chocolate, finely chopped
6 egg yolks, at room temperature
70g (1/3 cup) caster sugar
1 1/2 tablespoons caster sugar, extra
Step 1
Preheat the oven to 150C / 130C forced fan. Place the cream and chocolate in a saucepan and cook over low heat, stirring constantly, until melted and smooth. Set aside for 5 minutes to cool slightly.
2nd step
Put the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then through a fine sieve into a large pitcher.
Step 3
Line the base of a roasting pan with a cloth, folded to fit perfectly in the base. Place six 3/4 cup (3/4 cup) casseroles in the pan. Divide the chocolate mixture among the ramekins.
Step 4
For enough boiling water in the pan to reach halfway up the sides of the ramekins. Bake for 35-40 minutes or until the cream is just ready and still has a slight oscillation.
Step 5
Remove the ramekins from the roasting pan and let cool for 2 hours. Cover with plastic wrap and place in the refrigerator overnight to cool.
Step 6
Sprinkle the crème brûlée with the extra sugar. Use a cook's torch to caramelize the top. Reserve 5 minutes to cool before serving.
NOTES
Once cooked, the custards will still have a slight wobble, but this will set and firm up overnight when chilling.
For a thicker toffee crust, sprinkle a second layer of sugar over the first layer once it has caramelised.
If you don’t have a blowtorch, place the ramekins under the grill. Allow time to chill the custard again to reset, as they will become runnier
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