Cocoa Crème Brulée

artisans-and-chefs manufacturing

artisans-and-chefs

Cocoa Crème Brulee

Ingredients

600g Cream 35%
1g Vanilla Paste
100g Yolks
50g Granulated Sugar
10g deZaan Rich Terracotta cocoa powder
5g deZaan Crimson Red cocoa powder
50g Demerarra Sugar (blitzed)

Method

Preheat oven to 150ºC/300ºF.
Warm the cream and vanilla paste in a pot.
Combine yolks, sugar and cocoa powders into a smooth paste. Set aside in heatproof bowl until ready to use.
Once Cream has come to a soft boil, strain and gradually pour over egg yolk mixture.
Blend with immersion blender.
Fill ramekins to approx. ¾ of the way full.
Bake in a bain-marie filled to ¾ the height of the ramekins.
Baking depends on size. Preferably bake until just set.
Take out of oven and transfer to a cooling rack. Allow it to cool completely before serving.
Sift sugar evenly over crème and caramelise the top. Caramelise to order.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

See all recipes

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