Chocolate and pear brulees

Serves four Ingredients: For poaching pears:

2-3 pears ¼ lemon 1 cinnamon stick 1 pint of water 225g caster sugar

For the brulee:

8 egg yolks 50g caster sugar 600ml double cream 100g plain chocolate, grated 100g icing sugar, sifted

Method:

To poach the pears, wash and peel them before cutting them in half lengthways. Then, using a small scoop, neatly take out the seeds and cut away the stem. To stop the pears from browning, rub them all over with the ¼ lemon.

In a large pan, place the prepared pears in a single layer on the base of the pan. Add the caster sugar, water, cinnamon stick and the ¼ lemon. Cover the top with some greaseproof paper, this will stop the water from evaporating. Bring to the boil and lower the heat until you get a gentle simmer.

Poach the pears until they just give when poked with a sharp skewer. Take off the heat and let them cool down to room temperature.

Preheat the oven to 180°C, gas mark 4. Whisk together the egg yolks and caster sugar, while bringing the double cream to the boil. Take the cream off the heat and add it in a slow stream into the egg yolk and sugar mixture, whisking vigorously.

Place the bowl on top of a pan of boiling water and heat until the custard begins to thicken, stirring continuously. Once you reach the thick consistency of the custard, add the grated chocolate. Stir and taste. If you want the brulee to be more chocolatey, then add more grated chocolate until you get the taste you desire.

Take two halves of the poached pears and cut into small dices. Place some of the diced pear in the base of four ramekins. Divide the chocolate custard among the four ramekins; place them in a deep baking tray.

Pour boiling water from the kettle up to ¾ up the ramekins. Carefully place them in the oven and cook for 20 minutes. Check to see if the custard has set. If it is still runny, then place in the oven and cook for another five minutes until the custard has set completely.

Leave to cool to room temperature by removing from the baking tray. When ready to serve, cut the remaining pears lengthways and arrange like a fan on top of the brulee. Dust with icing sugar and place under a hot grill. Dust again with icing sugar and repeat the process until you get an even golden crisp sugar topping. Serve.