Cocoa Crème Brulee
Ingredients
Method- 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)
- 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.
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