Orange and chocolate crèmes

Orange and chocolate crèmes

By
From
100 Best Cakes and Desserts
Serves
10
Photographer
Mark Roper

When I was a boy, this classic French dessert was popular with children in restaurants.

Ingredients

Quantity Ingredient
60g dark chocolate chips
750ml milk
250ml cream
4 tablespoons very finely grated orange zest
1/2 vanilla pod, split lengthwise
10 egg yolks
200g caster sugar

Method

  1. Preheat the oven to 180°C.
  2. Sprinkle the chocolate chips into ten 185 ml ramekins.
  3. Combine the milk, cream, orange zest and vanilla pod in a heavy-based saucepan and bring to the boil.
  4. Using a whisk, beat the egg yolks and sugar in a mixing bowl until just combined.
  5. Discard the vanilla pod and stir the hot milk into the egg-yolk mixture. Strain the mixture into a jug and pour into the ramekins.
  6. Place the ramekins in a roasting tin and three-quarters fill the tin with boiling water. Cover the top of the ramekins with greaseproof paper or baking paper.
  7. Place the tin in the oven and cook for 25 minutes or until the crèmes are just set. Set aside to cool, then refrigerate.
  8. Serve the crèmes in the ramekins. They are lovely just on their own.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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