From a blog of the same name. Makes two ramekins.
- 1 eggs + 1 egg yolk
- 2 Tbsp + 2 tsp blond cane sugar
- 1 cups whole milk
- 1/2 vanilla bean, split open and seeds scraped out
- 50 g dark chocolate, 64 % cocoa
- 1 tsp unsweetened cocoa powder
- In a pot, pour the milk and add the vanilla bean and seeds. Bring to a boil and then stop the heat, cover and let infuse for 30 minutes. Filter.
- In the meantime, melt the chocolate in a double-boiler and keep on the side.
- Preheat your oven at 320 F.
- Pour the hot milk into the chocolate and mix well. Add cocoa.
- In a bowl, beat the eggs and egg yolk with the sugar.
- Slowly add the chocolate mixture into the egg while beating.
- Pour the chocolate creams in ramekins — make sure to remove the foam that might have formed on top — and place them in a dish filled with hot water, so that they are half immersed.
- Place in the oven and cook for about 30 minutes. Check regularly after 30 minutes. The middle of the creams should still be moving a little — the creams will settle once they cool down.
- Take the ramekins out and let them cool down. Place a plastic wrap on top and place them in the fridge to rest for a few hours before eating. Then, simply enjoy whenever you feel like it — that is often!
Ideas to add
- Sprinkle seasalt on top after taking them out, while they are hot
- Add 1/4 tsp instant coffee/espresso to the milk as it starts to boil. (This definitely requires filtering).