Mint And Chocolate Creme Brulee

1. 1

   In a saucepan, add fresh cream and mint leaves, bring to boil.

2. 2

   Remove from heat, cover with a lid or a plate for 20 minutes to allow the mint to infuse, adding flavor to the fresh cream.

3. 3

   Then remove the mint leaves.

4. 4

   Preheat oven to 90 degrees Celsius.

5. 5

   Put the creme brulee dishes on a baking tray.

6. 6

   In a bowl, whisk eggs yolks and sugar.

7. 7

   Add fresh cream, mix.

8. 8

   Pour mixture through a sieve.

9. 9

   Pour sieved mixture in creme brulee dishes, filled 2/3 full.

10. 10

    Grate the chocolate in large chips (or not to big pieces of chocolate).

11. 11

    Add to creme brulee dishes.

12. 12

    Bake 60 minutes. The center of the cremes brulees will be shaky (they will freeze while chiling).

13. 13

    Let cool for 30 minutes.

14. 14

    Refrigerate for at least 3 hours.

15. 15

    Before serving, sprinkle with light brown sugar, and brown lightly with a blowtorch.

16. 16

    If a cold dessert is preferred, brown 1 to 2 hours before serving.

* Per serving · 4 servings · Values may vary.