Chocolate Crème Brûlée

Ingredients

Directions

1. 1

   Break the chocolate into pieces and melt in a hot water bath. Leave to cool for about 5 minutes. Warm the cream lukewarm

2. 2

   Cream egg yolk and 2 tablespoons of sugar. While stirring constantly, first add the chocolate, then the cream. Pour the mixture into 4 ovenproof moulds (each containing approx. 150 ml)

3. 3

   Place the ramekins in a flat casserole dish. Pour on hot water. Place in a hot oven (electric cooker: 125 °C/recirculating air: 100 °C/gas: level 1) for 50-60 minutes. Cool down, then put in a cool place for at least 6 hours

4. 4

   Roast the almonds. Sprinkle the cream with almond flakes and 1 teaspoon sugar on each. Caramelise with a gas burner (see tip) or under a hot oven grill on the highest level