Chocolate Cambridge Cream

Wednesday, September 28, 2011

Ingredients:

3 vanilla pods
200ml milk
375ml double cream
8 large egg yolks, preferably organic
70g caster sugar
1 heaped teaspoon cocoa powder
100g good-quality chocolate, bashed up finely
Extra sugar, for caramelizing


Method:

  1. Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavor to infuse.
  2. In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla flavor milk and cream and keep whisking until well mixed.
  3. Add 2.5cm of hot water to the dirty pan bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.
  4. Strain the custard through a fine sieve into a clean container. Discard the vanilla pods.
  5. Preheat the oven to 150°C (300°F).
  6. Put 4 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat. Carefully divide the custard mix between the dishes; making sure the chocolate isn't disturbed. Fill the tray with water until it is halfway up the sides of the dishes.
  7. Cook in the preheated oven for around 30-45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch.

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