Recipes

Chocolate & Chilli Brulee

Ingredients

500mls Tatua Anglaise
200g milk or dark chocolate
1/4 teaspoon chilli powder
4 egg yolks
caster sugar for dusting
extra chilli powder for garnish

Instructions

Gently heat the Tatua Anglaise in a in a medium sized pot until just before it reaches a simmer. Remove the heat and stir in the chocolate and chilli powder with a wooden spoon. When the chocolate has mostly melted, use a whisk to whisk out any remaining lumps.

Whisk in the egg yolks then place back onto a high heat. Continue to whisk until the custard thickens once again not allowing the mixture to get hot enough to simmer.

Allow the custard to cool for around 10 minute stirring occasionally. Pour the custard, distributing the mix evenly between 6x 100-150ml heatproof dariole moulds. Chill for at least 2 hours.

To serve dust the custards with caster sugar evenly then caramelise sugar with a kitchen blowtorch. Serve immediately dusted with a little extra chilli powder.

Serves 6

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