Chocnut Creme Brulee Recipe

Preheat oven to 350°F.

Make the Chocnut purée: heat cream in a saucepan over medium-low heat; transfer to a blender. Add Chocnut and salt. Purée until smooth; strain.

Make the custard: heat 2 cups cream in a medium saucepan over medium heat. Add Chocnut purée. Set aside.

 

Whisk remaining cream, egg yolks, sugar, and vanilla in a bowl until smooth. Add mixture to the heated cream-Chocnut mixture and mix well. Portion among 8 (4-ounce) ramekins.

Bake for 20 to 25 minutes in the preheated oven. Remove from oven once centers are set; let cool. Cover with plastic wrap and chill for 1 hour.

Before serving, sprinkle tops evenly with sugar. Use a blowtorch or place in the oven or turbo broiler set at 200°C to caramelize the sugar. Serve immediately.