Chocolate & Chilli Brulee
- 500mls Tatua Farms Anglaise
- 200g milk or dark chocolate
- 1/4 teaspoon chilli powder
- 4 egg yolks
- caster sugar for dusting
- extra chilli powder for garnish
Gently heat the Tatua Farms Anglaise in a in a medium sized pot until just before it reaches a simmer. Remove the heat and stir in the chocolate and chilli powder with a wooden spoon. When the chocolate has mostly melted, use a whisk to whisk out any remaining lumps.
Whisk in the egg yolks then place back onto a high heat. Continue to whisk until the custard thickens once again not allowing the mixture to get hot enough to simmer.
Allow the custard to cool for around 10 minute stirring occasionally. Pour the custard, distributing the mix evenly between 6x 100-150ml heatproof dariole moulds. Chill for at least 2 hours.
To serve dust the custards with caster sugar evenly then caramelise sugar with a kitchen blowtorch. Serve immediately dusted with a little extra chilli powder.