Mexican Hot Chocolate and Brandy Brulé or Pannacotta
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Kind of Dish | desserts |
| Dietary Info | vegetarian |
Description
A rich re-working of a classic. Can be made the day before eating but quite frankly it never lasts that long.
Ingredients
- 4 egg yolks separated
- 1 brick lump of mexican hot chocolate
- 3⁄4 pt thick double or heavy cream
- 1 tbsp brown sugar
- 100 g caster sugar
Instructions
*Preheat the oven to 160°C
*Separate out the egg yolks and whisk together with the sugar.
*Bring the cream to scalding temperature whilst stirring in and dissolving the mexican hot chocolate brick. Do not boil the cream.
*Slowly pour the hot cream onto the eggs whisking continuously.
*Whisk the cream and egg mixture together well
*Return to the pan and stir continuously over a very low heat a silicone or rubber spatula is very useful for this.
*put a little cater sugar in the bottom of each ramekin and blowtorch to a brown caramel
*Once the custard is sufficiently thick pour into the ramekins
*bake in the oven with the ramekins sitting in a bath of boiling water for 20 minutes or until firm on top
*refrigerate the puddings
* if you desire a crunchy top scatter a little sugar on each pudding and caramelise with the blow-torch
Notes
The Mexican hot chocolate can be difficult to find in Europe so it may be possible to spice the cream with a vanilla pod, cinnamon stick and cardamom pods steeped in the cream as it heats up and then removed before adding to the eggs.
Comments
Er what if you don't have a blowtorch??
Get one, very cheap from any hardware store.
Seriously though you could make a thick caramel for the bottom, maybe with a little brandy, orange juice and sugar. Saturate a couple of tablespoons of brandy and OJ with sugar, bring to the boild and caramelise.
You might be able to get a hard top with a grill/broiler but I have never done this.
The alternative is to just do this as a baked custard pudding and leave out any caramel entirely.