This post is for my Valentine, with whom I unfortunately can’t be today. Luckily for Mr. No Onion Please, I’m the kind of person who even if is forced to miss some fest, simply will celebrate it before. And so he enjoyed his Valentine’s treat yesterday. And believe me he enjoyed it a lot. Not only because it is so heavenly good. There is also another reason. I just got myself a kitchen torch and guess who was the first to run around with it trying it out (also attempting to set chicken drumsticks on fire). Ohioh, my big man has a small boy inside, who likes to take charge, and that’s why I love him so much
The recipe comes from a book called “Pure Chocolate” and I found it on Not So Humble Pie blog.
5 egg yolks
4 tbsp sugar + some more for caramel topping
1/2 vanilla pod (or 1tsp of vanilla paste)
125g dark chocolate (70% cocoa), broken to pieces
1. Heat the oven to 150C. Assemble six shallow ceramic tarts in a roasting pan.
2. Stir the yolks with 2 tbsp of sugar, beware not to incorporate air into the mixture.
3. Heat up the cream with 2 tbsp sugar and vanilla. Once it begins to foam, remove from heat and fish out the vanilla bean. Scrape the vanilla seeds into the cream and discard the pod. Add the chocolate to the mixture and stir until completely melted and smooth. Coll it down slightly.
4. Slowly add small amounts of cream to the egg mixture. Mix well and repeat till you whisk in everything.
5. Pour the mixture between the tarts, tapping the roasting pan gently on the counter to settle the custard and remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard.
6. Transfer to the oven and bake till they are set 20-35min (for my size of ramekins 25min was enough).
7. Take them out, once they are cooled down to room temperature, transfer to the fridge (I find it is best to keep them overnight before you eat them).
8. An hour before serving toss some sugar on the top of each creme brulee and carmelise it with kitchen torch. Cool it down in the fridge again before serving.
How to make decorative nuts:
1. Place a toothpick into each nut
2. Dry carmelise sugar, dip the nuts into it
3. Poke vertically placed cardboard with the other side of toothpicks and let the nuts dry, gravitation will force caramel down, forming decorative tail