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Chocolate and Brandy crème brûlée

  • 1
  • Easy
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Recipe Ingredients

  • 275 ml + 5 ml Nestlé Cream
  • 200 ml Nestlé Ideal Evaporated Milk
  • 3 egg yolks
  • 75 g light muscovado sugar
  • 200 g 70% dark chocolate, melted
  • 30 -45 ml brandy

60 ml caster sugar


Recipe Directions

  1. Preheat the oven to 170 °C. Pour the Nestlé Cream and the  Nestlé Ideal Evaporated Milk into a pan and bring to a boil. Beat together the egg yolks and sugar and then whisk in half the hot milk and cream. Return the mixture to the pan and cook gently over a very low heat, stirring all the time, until it starts to thicken and coats the back of a spoon. This should take about 5 minutes.
  2. Stir the custard into the melted chocolate, sieve into a clean bowl and add the brandy. Pour the mixture into ovenproof dishes and put in a roasting tin. Pour a little water into the tin, taking care that is does not spill into the custards. Bake for 20-30 minutes until lightly set.
  3. Allow to cool then chill for half an hour in the fridge. Remove from the fridge and sprinkle with sugar. Using a blowtorch, heat the sugar until it melts into a firm caramel layer. Stand as room temperature for 30 minutes before serving.

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