Individual Dark Chocolate Creme Catalan

20 Mins

Prep time

15 Mins

Cooking time

Serves 12

What you need

COMBINE the PHILLY, milk, cinnamon, orange rind and cloves in a saucepan and whisk over medium heat and just bring to a simmer. Remove from heat and stand for 15 minutes for flavours to infuse. Strain to remove rind and spices.
BEAT the egg yolks and sugar until pale and creamy. Fold through the cornflour then stir through the chocolate. Gradually add the PHILLY mixture stirring until combined
RETURN the mixture to the saucepan and cook over a low heat whisking continuously without boiling for 5 minutes or until custard thickens.
POUR the mixture into 12 x 1/3 cup capacity serving dishes or ramekins. Refrigerate for 3 hours or until firm. Sprinkle with sugar. Using a cook’s torch, heat the sugar until melted and caramelized. Serve immediately.

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