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COOK TIME
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SERVING SIZE
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40 minutes
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4 Servings
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INGREDIENTS
1 tsp SIS Cocoa Powder
5 egg yolks
480g thickened cream
100g SIS Fine Grain Sugar
METHODS
- Preheat the oven to 160°C.
- Heat thickened cream in a saucepan over low heat to not boiling, and remove from heat.
- In a small bowl, whisk egg yolks and SIS Fine Grain Sugar.
- Add the egg mixture into the hot cream slowly by intervals and whisk to combine.
- Add SIS Cocoa Powder and whisk until there are no cocoa powder bits.
- Strain the custard over a mesh strainer into the ramekins.
- Place the ramekins on the baking tray and add hot water to create a hot water bath.
- Bake for 30 to 40 minutes or until the center of the ramekins is still slightly jiggly. Remove from oven and let it cool to room temperature before leaving in the fridge overnight to set.
- Before serving, add a thin layer of SIS fine Sugar over the top and use a kitchen torch to caramelise the sugar.
- Alternatively, if you may leave the ramekins at room temperature for 10 minutes and set the oven to broil for 1 to 2 minutes to achieve the same result.
