Chocolate Caramel Crème Brûlée
Serves: 4 - 6
- 330 grams cream
- 240 grams milk
- 1 piece vanilla
- 140 grams white sugar
- 100 grams cocoa paste, chopped finely
- 80 grams egg yolks
- Prepare a dry caramel. Just a second before it burns, and with the medium foam subsiding, hit it with the vanilla bean and de-glaze with the cream that you have already boiled.
- When all the caramel is dissolved, and the liquid returns to a boil, add the cocoa paste and emulsify.
- Away from heat, add the milk mixed with egg yolks.
- Mix well, strain, and allow to cool to room temperature.
- Set in the chiller overnight and the following day portion into ramekins and bake quickly at 160 celsius in a water bath, covered.
- When shiny and elastic, the custards are ready steady freddy.
Source: 'Room for Dessert' by Will Goldfarb available at The Triggerfish Cookshop
About the book: Will Goldfarb has worked in some famous kitchens like elBulli after training at Le Cordon Bleu. He originally opened Room4Dessert in New York, then relocated the restaurant to Bali, Indonesia. In his first book of the same name, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor.