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BAKE
BITTERSWEET CHOCOLATE
CRÉME BRULEE
Function: BAKE
Temperature: 170˚C/340˚F
Cooking Time: 40 to 45 minutes
Convection Fan: OFF
Makes: 6 Servings
INGREDIENTS
2 cups/500 ml heavy cream
90g bittersweet chocolate, chopped
4 x 60g eggs, separated
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons sugar for Brulee
METHOD
1. In a sauce pot, heat the cream until
bubbles begin to form. Remove from heat
and add the chocolate, stirring to melt.
2. In a separate bowl, whisk together the
egg yolks and sugar using a Breville
Electric Mixer until the mixture turns
a thick creamy pale yellow, about 5
minutes. With one laddle at a time, slow
dribble the hot cream into the egg yolk
mixture whisking constantly. Strain
the mixture into a clean bowl. Stir yolk
mixture, whisking constantly.
3. Divide the custard amongst (6 x 125 ml
capacity) ramekins.
4. Place the ramekins inside a 30x20x8cm
dish. Pour enough boiling water into the
dish to fill M up the sides of the ramekins.
5. Cover loosely with foil or non-stick
baking paper. Set the wire rack in the
bottom rack height position. Carefully
place the pan in oven. Turn the function
dial until the indicator on the LCD
screen points to the BAKE function.
Turn the convection fan OFF. Set the
temperature to 170˚C/340˚F and press
START/CANCEL button to activate.
6. Bake approximately 40 to 45 minutes or
until the custards are set, but still wobbly
in the centre. As they cool the custards
will firm up.
7. Refrigerate at least 4 hours. Wrapped
in plastic the Creme Brulees can be
refrigerated for up to 3 days.
8. When ready to serve, sprinkle 1 teaspoon
of sugar on top of each Creme Brulee.
9. Using a kitchen blow torch, slowly move
the flame over the sugar from side to side
until the sugar begins to melt and takes
on a caramel colour. Serve immediately.