Chocolate CrèMe Brulee From Italy - milk

Method

• Preheat the oven to 100°C.
• In a saucepan, boil the milk and cream.
• Meanwhile, whip the egg yolks with 90 grams of sugar.
• Remove from the heat the milk-cream mixture and add the chopped chocolate.
• Let melt and stir.
• Pour the chocolate cream on the egg-sugar mixture while continuing to beat.
• Pour the mixture into 4 ramekins for creme brulee.
• Bake for 45 minutes.
• Let cool on a raised grid.
• Cover the cremes brulees with foil and keep in refrigerator for at least 12 hours.
• Bring out the cremes brulees from the refrigerator 15 minutes before serving.
• Turn on the grill.
• Sprinkle a tablespoon of brown sugar and place on cremes for 2 minutes under the hot grill (alternatively use a torch) and eat immediately.