Chocolate Crème Brulée

1. 1

   Lightly grease six 1/2-cup ramekins. Place milk, cream and vanilla in a saucepan on medium heat. Cook until mixture just comes to a boil. Remove from heat.

2. 2

   Beat eggs, egg yolks, 1/4 cup of the sugar and cornstarch in a medium bowl with an electric mixer until smooth. Gradually whisk in milk mixture. Return to saucepan and cook on low heat for 2-3 mins, stirring, until mixture comes to boil and thickens. Simmer for 3 mins. Stir in chocolate. Remove from heat. Divide among prepared ramekins. Cover with plastic wrap, making sure wrap touches surface to prevent a skin forming. Refrigerate for 3 hours or overnight.

3. 3

   For the topping, sprinkle remaining 1/2 cup sugar evenly over custards just before serving. Place under a preheated broiler (or use a blow torch), until melted and golden. Top with toasted almonds.

No nutritional information available.

No additional tips available.