Chocolate brownie & boozy cherry brûlées

Chocolate brownie & boozy cherry brûlées

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 6

These fondant-like crème pudding pots are studded with chocolate and fruit and have a crispy sugary crust

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
608
protein
5g
carbs
43g
fat
48g
saturates
26g
fibre
1g
sugar
39g
salt
0.12g

Ingredients

  • 375ml double cream
  • 1 vanilla pod, split and seeds scraped out
  • 85g plain chocolate, 70% cocoa, broken into small pieces
  • 3 large egg yolks
  • 50g caster sugar, plus 6 tbsp
  • 3 ready-made chocolate brownies (up to about 200g), cut into chunks
  • 50g cherries in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.
  2. Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.
  3. Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.
  4. One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

Recipe from Good Food magazine, December 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips