Recipe for Chocolate caramel cream brûlée by Chef Prashant Chipkar
330 g cream
140 g sugar, plus extra to serve
1 vanilla bean (pod)
100 g cocoa paste, chopped finely
240 g milk
80 g egg yolks
Heat the cream in a pan until it boils. Prepare a dry caramel by heating the sugar in a heavy-based pan over a high heat. Just before it burns~-it should be reddish brown in color, and with the medium foam subsiding.
-add the vanilla and deglaze with the cream. When all the caramel is dissolved, and the liquid has returned to a boil, add the cocoa paste and stir to emulsify.
Whisk the milk lightly with the egg yolks. Away from the heat, add this mixture to the caramel mixture. Stir well, strain, and allow to cool to room temperature.
Place in the refrigerator overnight to set. The following day, heat the oven to 160°C/3I0°F/Gas Mark 2 ½ and divide the caramel among 6 ramekins.
Place in a roasting tin and pour in water to reach halfway up the sides. Cover with tin foil and bake for 10-15 minutes. When shiny and elastic, custards are ready.
To serve, scatter with sugar and cook with a blowtorch until crisp and golden.