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Carrying on with my  "Make Xmas Day Easier" theme. Â
Today want to share with you a great little dessert for Xmas day. No only are they super easy to make, they can also be stored for up to 4 days making them perfect for getting ahead. Â
I'm talking about creme brûlée. Whilst I have spoken about other flavours before, today I have a recipe for a chocolate creme brûlée. The chocolate not only adds a rich layer of flavour, it also helps with the setting. Ensuring they always work.Â
I find that Whittakers Dark Ghana with its cocoa levels at 72% is perfect for these. Which is not only affordable its available from most supermarkets. Â
But feel free to change it out if you want. Try going down to Dark chocolate with its 50% cocoa or even over to white chocolate, but be careful it doesn't get too sweet.Â
Change the fruits out also, poached strawberries, pineapple, kiwifruit, berries or poach some pears in a bit of mulled wine or even some brandy!Â
Chocolate creme bruleeÂ
Cook time: 35 minutesÂ
Prep time: 10 minutesÂ
Serves 6Â
Ingredients:Â Â
4 tbsp caster sugar Â
100g good quality dark chocolate Â
1/2 tsp vanilla paste Â
5 egg yolks Â
1 whole egg Â
6 tbsp caster sugar (for the caramel top)Â
Â
Instructions:Â
Preheat oven to 140*C (NOT fan-forced). Â
Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Â
Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Â
Remove saucepan from heat. Â
Whisk egg yolks, vanilla paste and whole egg in a heatproof bowl until well combined. Â
Pour hot milk mixture over egg yolk mixture, stirring constantly. Â
Skim all bubbles off the surface then pour into 6 small ovenproof bowls. Â
Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Â
Very carefully place the roasting dish in the oven and cook for 35 minutes. Â
Remove the crème brulee form the oven and allow to cool before placing into your fridge to chill.Â
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