Almond and chocolate crème brulée

For 4 people
  • 75 g Dark chocolate (70% cocoa)
  • 4 Egg yolk (size M)
  • 30 g + 1 tbsp sugar
  • 300 g Whipped cream
  • 40 g Almond flakes
90 minutes
light
1.
Roughly chop the chocolate and melt it in a hot water bath. Allow to cool slightly. Egg yolks and 30 g of sugar withBeat the whisk of the hand mixer until creamy. Pour in the chocolate first, then slowly pour in the whipped cream, stirring constantly. Grease 4 ovenproof molds (approx. 150 ml content) and distribute the mixture evenly in the molds. Place the molds in a larger baking dish. Fill in hot water so that the molds are halfway in the water. Place the baking dish on a wire shelf. Cook in a preheated oven (electric stove: 125 ° C / convection: 100 ° C / gas: level 1) for 50-60 minutes. Take the molds out of the water bath and let them cool down. Then put in the refrigerator for at least 3 hours. Roast the almonds in a pan until golden brown, remove. Just before serving, sprinkle the cream with flaked almonds and 1 tablespoon of sugar. Place on a wire rack and caramelize under the preheated grill (highest setting) or a gas burner. Decorate with lemon balm and serve immediately
2.
Waiting time approx. 4 hours
1 person approx.:
  • 500 kcal
  • 2100 kJ
  • 9 g protein
  • 42 g fat
  • 20 g carbohydrates

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