Dark chocolate and salted caramel crème brûlée

Dark chocolate and salted caramel crème brûlée
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 5 minutes to cook, plus cooling and chilling

The hint of sea salt against the intensely sweet chocolate and caramel makes this crème brûlée recipe utterly irresistible.

Nutrition: per serving

Calories
842kcals
Fat
66.2g (39.2g saturated)
Protein
5.7g
Carbohydrates
59.6g (56.6g sugars)
Fibre
0.8g
Salt
0.4g
Calories
842kcals
Fat
66.2g (39.2g saturated)
Protein
5.7g
Carbohydrates
59.6g (56.6g sugars)
Fibre
0.8g
Salt
0.4g

Ingredients

  • 150g dark chocolate (at least 70 per cent cocoa solids), broken into chunks
  • 600ml double cream
  • 1 vanilla pod, split lengthways
  • 6 large free-range egg yolks
  • 40g caster sugar

For the salted caramel

  • 200g granulated sugar
  • Sea salt flakes

Method

  1. Put the chocolate in a heatproof bowl, then set aside. Pour the cream into a saucepan, scrape in the seeds from the vanilla pod, add the pod and stir, then heat gently until almost boiling. Remove the vanilla pod, then pour the cream over the chocolate in the bowl. Stir until melted and smooth.
  2. In a separate bowl, whisk the egg yolks and sugar together, then pour over the warm chocolate cream. Return to a clean pan and cook over a low heat for 5 minutes, stirring constantly, until very thick.
  3. Pour into 6 x 200ml cups or shallow brûlée pots. Cool, then chill for at least 3 hours or overnight.
  4. To make the caramel, pour the sugar and a good pinch of sea salt flakes into a small pan, then stir in 50ml water. Gently heat until the sugar has melted, then bring to the boil and boil vigorously (don’t stir) until you have a dark golden caramel. Remove from the heat and allow to stand for a minute or two.
  5. Take the cups or pots from the fridge and carefully pour over a very thin layer of caramel to cover the surface of each, tilting the pots to work the caramel to the edges. Put the pots back in the fridge to harden for 30 minutes before serving.

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