Chocolate Cream Brulee

heavy cream 960ml
sugar 170gm
salt pinch
vanilla essence 3 drop
egg yolk(beaten) 156gm
bitter sweet chocolate (melted) 170gm

Method:

1. Combine cream , 113 gm sugar and salt bring to simmer over medium heat, string gently with a wodden spoon. Remove from heat. Add in the vanilla essence.

2. Bring to boil.

3. Mix the egg yolk with balance of sugar. Add in 1/3 of the hot cream stir constantly with whisk.

The add INTO 1/5 of cream into melting chocolate.

4. Then pour the balance of the cream into egg mixture and keep on whisk. Don't let the egg yolk cooked.

5. Slowly pour the chocolate into the egg mixture and keep on whisk.

6. Portion into ramekin. 160 c , 20-25 mint.