Chocolate Crème Brûlée

Before starting this Chocolate Crème Brûlée recipe, organise all the necessary ingredients.

Place a saucepan on the hob.

Pour the whole milk in the saucepan.

Add half of the castor sugar and combine.

In the meantime, combine the pectin X 58 with the remaining sugar.

The pectin and sugar should be combined together beforehand to avoid any lumps.

Using a whisk, combine the milk and sugar at regular intervals.

When the milk is warm (but not boiling yet), add the pectin and sugar mix while whisking.

Bring to a boil and cook for a further 1 or 2 minutes to activate the pectin.

Place the egg yolks in a bowl...

... and add a little bit of milk to dilute them.

Return the saucepan to the hob and add the egg yolks to the boiling milk. Combine well with a whisk until incorporated...

... and mix with a Bamix hand blender.

Pour the hot preparation over the dark chocolate pistoles placed in a pouring jug.

Let the chocolate melt in the hot cream for a few seconds without stirring.

Mix the preparation with a hand blender...

... until smooth and homogeneous. Make sure you go right down the bottom of the jug to incorporate all the chocolate.

Pour the hot chocolate preparation...

... in several ramekins and dishes, as shown in the photo.

This is what the result should look like at this stage. Leave to set in the fridge for at least 4 hours. These chocolate crème brûlées do not need baking in the oven.

When the crèmes brûlées have cooled down, the cream should be set. Sprinkle brown sugar over the surface of the crèmes brulées...

... and spread well. Flip the ramekins to remove any excess sugar on the surface of the cream.

Using a blow torch, caramelize the surface of the ramekins...

... making sure to create a uniform layer of caramel.

The chocolate crème brûlées are ready. This operation should be done at the last minute before serving, just out of the fridge to get a temperature difference between the hot caramel and the cold cream. Enjoy!