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Easy Choc Crème Brûlée
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Lancewood Easy Choc Crème Brûlée

Ingredients

White choc crème brûlée:

200 g white chocolate , chopped
420 g LANCEWOOD® Double Cream Plain Yoghurt
5 ml vanilla essence
60 ml white sugar

Milk choc crème brûlée:

200 g milk chocolate , chopped
420 g LANCEWOOD® Double Cream Plain Yoghurt
5 ml orange zest
60 ml brown sugar

Method

White choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth. 

Using a separate bowl, whisk the remaining yoghurt and vanilla essence together.

Add the warm chocolate mixture to the yoghurt and whisk until smooth.

Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.

Milk choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth. 

Using a separate bowl, whisk the remaining yoghurt and orange zest together.

Add the warm chocolate mixture to the yoghurt and whisk until smooth.

Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.

Sprinkle 15 ml of sugar over the surface of each ramekin and use a blowtorch to caramelise.

HINTS & TIPS:
Briefly place the crème brûlée under a hot grill should you not have a blowtorch.

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