Chocolate Orange Crème Brûlée
Silky, indulgent & oh-so-good
Serves 2 + 2 leftover puds
Ingredients
100ml double cream
300ml semi-skimmed milk
100g dark chocolate (70%)
4 large free-range eggs
80g golden caster sugar, plus extra for sprinkling
1 orange
Seasonal berries, to serve
Get ahead
Pour the cream and milk into a non-stick pan, snap in the chocolate, and place on a medium-low heat until the chocolate has melted, whisking regularly. Remove from the heat and allow to cool slightly while you separate the eggs. In a large mixing bowl, whisk the yolks (freeze the whites to make meringues another day) with the sugar and the finely grated orange zest until pale and fluffy. Now, whisking constantly, gradually pour in the chocolate mixture until combined. Return to the pan and place over a low heat, then very gently bring to a simmer, whisking constantly for about 10 minutes, or until you have a custard-like consistency. Divide between four small heatproof cups or two sharing bowls, then cool, cover and leave to set in the fridge overnight.
To serve
Sprinkle a little sugar over two of the puds, then melt it under a hot grill or using a blowtorch. Serve with orange segments, berries or cherries. The two extra puds will keep for up to 5 days in the fridge, if you can wait that long!