~Creme Brulee Recipe by Request~

MARACAIBO DARK CHOCOLATE CREME BRULEE

~Makes: 8pcs of Ramekin

(A)~

UHT Cream (Heavy or Double Cream) = 450ml

Fine Sugar = 60g

Dark Chocolate (any type of Choc.) = 90g
_________________________________________

(B)~

UHT Cream (Heavy or Double Cream) = 300ml

Fresh Milk (any brand) = 30ml

Egg (yolk only) = 6no's


~Method:

(A)
1. All together cook warm/slightly boil.
2. Add (1) to Dark chocolate, leave about 1min.
3. Stir slowly using wooden spoon, until the mixture, well mixed.

(B)

1. Mix together with the egg yolk.

2. Pour mixture (A) to mixture (B)
3. Stir slowly till all the mixture in well mixed.
4. Pour the filling into 8pcs of Ramekin Mould.

~important message~

Steam Bake 150 c/ 15 to 20mins
Make sure don't over baked,causes rough texture.
To ensure it bake, top of the filling will be slightly brown & when u shake it,all will follow in 1
direction.


~Chef Jay~