4 Serves
277 Mins
In a saucepan, combine the heavy cream, dark chocolate, and vanilla bean. Heat gently over medium-low heat, stirring occasionally, until the chocolate has completely melted and the mixture is smooth.
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Vitamin E
4 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
341 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
691 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
568 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
4 g / 28 gSugar
32 g / 50 gSaturated Fat
52 g / 20 gCholesterol
1361 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Remove the pan from the heat. Scrape the seeds from the vanilla bean into the chocolate cream mixture and allow it to infuse for 10 minutes. If using vanilla extract, stir it in now.
Preheat your oven to 160°C. In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened.
Gradually stir the warm chocolate cream into the egg yolk mixture until fully combined. Strain the custard through a fine mesh sieve into a jug to ensure a smooth texture.
Pour the custard evenly into ramekins. Place the ramekins into a deep roasting tray and carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
Bake for 15-20 minutes, or until the custard is set around the edges but still retains a slight wobble in the center. Remove from the oven and allow to cool, then refrigerate for at least 4 hours.
Before serving, sprinkle a thin, even layer of sugar over the top of each chilled custard. Use a kitchen blowtorch to caramelize the sugar until golden brown and crisp, or place under a preheated hot grill for 1-2 minutes.
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Chinese
French