Mike van de Elzen: Smoked chocolate crème brûlée

The Sunday Session with Francesca Rudkin

Smoked chocolate crème brûlée

Cook time: 35 minutes

Prep time: 10 minutes

Serves: 6

400ml cream

4 tbsp caster sugar

100g good quality dark chocolate

1/2 tsp vanilla paste

5 egg yolks

1 whole egg

6 tbsp caster sugar (for the caramel top)

Preheat oven to 140*C (NOT fan-forced).

If you have a cold smoker, place the cream into a roasting tray and cold smoke for 1 hour. (if you don't have a cold smoker, just skip this)

Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, vanilla paste and whole egg in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, stirring constantly. Skim all bubbles off the surface then pour into 6 small ovenproof bowls. Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 35 minutes. Remove the crème brûlée form the oven and allow to cool before placing into your fridge to chill.

To finish, sprinkle 1 tbsp of sugar over each brûlée and burn with a brûlée torch to finish.

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