Step by Step Instructions

Step 1

In a pot, heat the cream and 55g sugar over medium heat, stir until the sugar is dissolves and the cream is just simmer

Step 2

Then add the chocolate and whisk until it melted and smooth. Turn off the heat and set aside

Step 3

In a bowl, whisk 45g of sugar with the egg yolks

Step 4

Slowly pour the cream mixture into the yolk mixture, whisk well

Step 5

strain the custard through the fine sieve and divided the custard mixture into ramekins

Step 6

transfer it to the baking pan, and fill the pan with water which reach at least half of the ramekins

Step 7

cover with the foil. Preheat the oven to 140C. Bake it for about 1 hour until the custard is set, remove the foil and bake for another 5-10 minutes until it turn a little bit golden brown

Step 8

Set the crèmes brulee in the fridge for about an hour until completely cool. Top with 1 tbsp sugar

Step 9

Use the touch to caramelized the sugar

Step 10

until the it turn golden brown and crispy and serve