Chocolate Creme Brulee

Time

Yield

4 servings

Ingredients

Ingredients

10 fl. oz. double cream
1/2 tsp. ground cinnamon
8 oz. chestnut puree
1-1/2 oz. chopped plain chocolate or
2 oz. castor sugar

Instructions

Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof ramekins and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or blow-torch.

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