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Gourmet

Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

Makes 8 crème brûlées

1 step

Recipe Step by Step

01

Crème brûlée

150g Milk
300g Heavy cream 36%
160g Egg yolks
40g Sugar
150g JIVARA 40%
or 140g DULCEY 35%
Brown sugar
Fleur de sel

Heat the milk and cream together.
Mix the egg yolks and sugar, then combine with the first mixture.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Mix using an immersion blender to form a perfect emulsion.
Pour 100g into each mold.
Immediately bake at 250°F (120°C) for approx. 28 minutes –
Make sure you turn the tray halfway through.
Once you are ready to serve, sprinkle on some brown sugar and use a blowtorch to create a crisp texture.
If you are making a DULCEY crème brûlée, add a small amount of fleur de sel as well as the brown sugar.

Assembly and finishing

valrhona.com-recipe-creme-brulee

If you are making a DULCEY crème brûlée, add a small amount of fleur de sel as well as the brown sugar.