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Ingredients: ================ 1 quart heavy cream 1 cup sugar 1- ounce chocolate liqueur (recommended: Godiva Liqueur) 1/2 tablespoon vanilla extract 2 ounces cocoa powder 1-ounce unsweetened chocolate 11 large egg yolks Method: ============= Preheat the oven to 350 degrees F. In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended. Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. S...

Ingredients: ================ 7oz /200g white chocolate 5 large egg yolks 3 oz/75g caster sugar 1 ½ cups/350ml double cream ½ cup/125ml milk 9 oz/250g fresh raspberries Method: ============= Put the eggs, chocolate and sugar into large heatproof bowl. Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick. Place in the fridge to cool completely. Place fresh raspberries divide 3/4 raspberries between 6 individual ramekins (3″x 2″ deep, or 5″ x 1″ individual dishes) and spoon the brulée mix over smooth over with a pallete knife. When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface. Decorate with the remaining raspberries and a sprig of mint. Preparation time – 5 minut...

Ingredients ================== * 4 cups of heavy cream * 1 tsp of vanilla * 1/2 cups of sugar * 6 egg large egg yolks * Boiled water * extra sugar for topping Method ================== * Pre-heat oven to 300 degrees. * Bring cream and vanilla to a simmer on the stove. * Remove from stove and let cool for 10 minutes. * Beat egg yolks and sugar until creamy and light yellow. * When cream has cooled slowly beat it into the egg mixture. * Place mixture into ramekins that are sitting in a baking dish with a dish towel in it. * Fill baking dish half way up the ramekins with the boiling water. * Place in the oven for 30-40 minutes or until creme brulee jiggles only a little and appears mostly firm. * Remove from oven and place in fridge for a couple hours to cool. * When ready to serve top with thin layer of sugar and brown with a cooking torch to create a hard glass like top on the custard.