Smoked chocolate crème brûlée
Cook time: 35 minutes
Prep time: 10 minutes
Serves: 6
400ml cream
4 tbsp caster sugar
100g good quality dark chocolate
1/2 tsp vanilla paste
5 egg yolks
1 whole egg
6 tbsp caster sugar (for the caramel top)
Preheat oven to 140*C (NOT fan-forced).
If you have a cold smoker, place the cream into a roasting tray and cold smoke for 1 hour. (if you don't have a cold smoker, just skip this)
Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, vanilla paste and whole egg in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, stirring constantly. Skim all bubbles off the surface then pour into 6 small ovenproof bowls. Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 35 minutes. Remove the crème brûlée form the oven and allow to cool before placing into your fridge to chill.
To finish, sprinkle 1 tbsp of sugar over each brûlée and burn with a brûlée torch to finish.
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Episode Transcript
You're listening to the Sunday Session podcast with Francesca Rudgin
from News talksb Righty how Our.
Speaker 2 (00:13):
Resident chief Mike vander Elson is with us.
Speaker 3 (00:15):
Now, Good morning, Good morning.
Speaker 2 (00:17):
I'm very intrigued by today's recipe, a smoked chocolate cream breulet.
I don't think I've ever had one of these.
Speaker 3 (00:24):
Sounds a bit fency.
Speaker 2 (00:25):
It does sound quite fancy.
Speaker 3 (00:28):
So this recipe does require something called a cold smoker,
which you can easily go out and purchase. Just go
online search cold smokers. There's smoke Ki, there's UFO smokers.
They are around two hundred bucks for a smoker. But
once you get one, you will love it and you'll
keep it forever.
Speaker 2 (00:45):
What else would you use it for?
Speaker 3 (00:47):
Absolutely because it's cold. Yeah, there is no limit to
what you can smoke, and so there's no cooking going on.
It's all about flavoring. The smoke basically settles on top
of what you're smoking. So think about Danish better. We
do that a lot here at Good Prospect to like,
we'll break the fetter up, I'll fire that into the
smoker for about two to three hour. The smoke settles
on top of that fetter. And then you put it
(01:09):
into a mixing and you just kind of mix in
some cream and it becomes like the smoke fetter butter,
the classic. Just go and get some unsalted butter, cut
it up into little cubes, smoke it for about two hours,
and then sprinkle over a bit of flaky salt and
pull it together and it's the most amazing smoked butty
we had. You can smoke lemons before you deserve them.
(01:30):
You can obviously smoke some salmon. You can smoke your
raw sausages if you want to get parts some flavor
before you cook them. One of my favorites is probably
smoked mushrooms. So flat mushrooms, field mushrooms. Just put them
into the smoker so that the fins or the underside
of the mushroom is pointing up, so then the smoke
settles into those fins. Leave them in there for about
(01:50):
four hours. Then pull them out a little bit of
all over the top, little bit of flaky salt, Fire
them in the oven until they're just cocked, and then
you can do whatever you wash through pasta turn into
a mushroom.
Speaker 2 (02:00):
Resis are so amazing. Okay, I wasn't aware that we
could get a cold smoker great every day.
Speaker 3 (02:10):
Yeah, and it's the recipe this week is smoke chocolate
cream brewlet. So how do we get the smoke into
that so you could potentially smoke the chocolate. Chocolate is
really dense, so it's going to be hard for that
smoke to kind of settle on that chocolate curta. Instead
of smoking the chocolate, what we do is we actually
take four hundred mills of cream, put that into a
like a roasting trail or some sort of a vessel
(02:31):
container that can hold it, and then put the cream
into the smoker. Smoke that for about an hour and
the smoke settles on top of the cream, and then
you make your dish out of that cream. Imagine making
mashed potatoes and you've smoked the cream before you add
it to the mash of a big fan.
Speaker 2 (02:51):
Hello the way you get yourself excited about these.
Speaker 3 (02:54):
So quickly running through the recipe, turn yourb nine hundred
and forty degrees non fan four so no fan going.
Place your your cream into the smoker. If you don't
have a smoker at this point, just skip that course
or that part. Place the cream one hundred grams of
good quality chocolate and four tablespoons of casts of sugar.
(03:16):
And then I've got a half vanilla paste or half
a pot of vanilla. Chuck the whole pot of vanilla
into there, put it into a source fan over medium heat,
and then just bring that slowly up to up to
the sinner. Don't allow it to boil, otherwise the cream
will splits out, So just bring it up to it
just where it just starts the bubble on the outsides
of the pan. Turn that off, and then into a
pot you want to go, or a big bowl. I've
(03:37):
got five egg yolks that are being whisks and one
whole egg with that, and then slowly add in your cream,
remove the vanilla pod with that, all in one that's combined.
Skim off any bubbles that are settling on the surface,
and then pour them into oven proof bowls like ramikins
or like little cups. Plays that into a roasting tray,
(03:58):
and then pour some boiling water into the tray so
it comes up about halfway up the sides, and that
slows the whole cooking of the cream berlads down and
prevents the cream relays from splitting. Fire that very carefully
into your oly thirty five minutes. It's going to take
until you want a decent sort of wobble on it,
and then pull them out, allow them to call, and
then their classic sprinkle a little bit of sugar over
(04:19):
the top. And then if you've got a creamberlay torch,
which is probably the idea, or some sort of a burner,
burn the top of it until it's nice and dark,
and that's your smoked chocolate Cremerlays.
Speaker 2 (04:30):
There we have it. Sounds amazing. Thank you so much, Mike.
You can get that recipe from Good from Scratch dot
code dot n z or News Dog ZB dot code
dot in z, forward slash Sunday.
Speaker 1 (04:42):
For more from the Sunday session with Francesca Rudkin. Listen
live to News Talks theb from nine am Sunday, or
follow the podcast on iHeartRadio
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