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How to make Dark chocolate creme brulee with hazelnut praline

Yield = 6
Prep time: 0:20
Cook time: 1:25
Total time: 1:45

Ingredients

  • 310ml (1 1/4 cups) thickened cream
  • 250ml (1 cup) milk
  • 200g dark cooking chocolate, coarsely chopped
  • 6 egg yolks, at room temperature
  • 70g (1/3 cup) caster sugar

Hazelnut praline

  • 55g (1/3 cup) hazelnuts
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons water

Method

  • Step 1 Preheat oven to 150C. Place the cream, milk and chocolate in a saucepan. Cook, stirring constantly, until chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.
  • Step 2 Whisk egg yolks and sugar in a bowl until thick and pale. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large jug.
  • Step 3 Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Pour chocolate mixture among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 1 hour 5 minutes or until custard is just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
  • Step 4 To make the hazelnut praline, preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake in oven for 5-8 minutes or until toasted. Place in a clean tea towel and rub to remove the skins. Line a baking tray with non-stick baking paper. Place the hazelnuts on the lined tray. Place the sugar and water in a small saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour over the hazelnuts. Set aside for 5 minutes to cool. Break into large pieces. Place in the bowl of a food processor and process until coarsely crushed.
  • Step 5 Preheat grill on high. Sprinkle the praline over the custards. Cook under grill for 1-2 minutes or until the praline bubbles and caramelises. Set aside for 5 minutes to cool before serving.