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CHOCOLATE CUSTARD CREAM

for 4 persons

125 g dark chocolate (52 % cocoa)

50 cl half-skimmed milk

85 g sugar

1 egg + 4 yolks

Cooking time : 50 min

Crush the chocolate with a knife.

Boil the milk; add the sugar and the crushed chocolate to it.

Mix well and wait for a new boiling to make sure the chocolate is correctly melted.

Let it cool and refrigerate for one night.

The following day, blend the egg and the yolks into the chocolate cream. Let it rest 6 hours more.

Preheat the fan-oven up to 90 °C (th. 3).

Strain the cream through a funnel or a sieve and pour it directly in the ramekins.

Cook them in the oven for 50 minutes around.

Let it cool and refrigerate 4 or 5 h before serve.

When the chocolate custard creams are cooled down, the top must be shiny as a mirror.

If your oven isn’t fanned, cook the ramekins in a bain-marie, still at 90 °C for 50 minutes.

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