This is a seriously good dessert. Seriously. Creamy pots of dark chocolate, subtly spiced with chilli and a golden crunchy top will have your dinner guests moaning with delight....... if you decide to share!
Serves 6
500 ml of single cream
1/3 cup of firmly packed brown sugar
1 vanilla bean, split lengthways and seeds scraped
150gm of Lindt chilli chocolate*
A pinch of chilli powder
5 egg yolks
1/2 a cup of caster sugar
Pre heat the oven to 160 degrees. Pour the cream into a medium sized saucepan and add half the brown sugar. Stir to dissolve over a low heat. Add the vanilla bean and seeds and cook, stirring until the mixture comes to a gentle simmer. Break the chocolate into pieces and add to the mixture. Remove from the heat and allow to stand for 5 or so minutes until the chocolate melts. When melted whisk the mixture until dark and glossy.
Seperate your yolks from your whites (I freeze my whites 2 at a time in zip lock bags for later use) in a large mixing bowl. Whisk in the remaining brown sugar until just combined. Add the pinch of chilli powder and whisk the chocolate mixture into the eggs. Pour through a sieve into a large measuring jug.
Place some paper towel in a large baking dish and top with six 185ml ramekins. Divide the mixture between the ramekins and then fill the tray with boiling water to approximately half way up the sides.
Bake in the oven for 25 minutes or until just set. Allow to cool for 2 hours and then refrigerate for at least 4 hours. Remove from the fridge and sprinkle the sugar over the custards. Pre heat your grill or use a kitchen torch to caramelise the sugar until golden and crunchy and serve.......
* Most supermarkets carry the Lindt chocolate range but if you have trouble getting it just buy the a good quality dark chocolate and add another good pinch of chilli powder.
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