Try a chocolate twist on the traditional creme brulee. The pairing of the dark chocolate works wonderfully with the Earl Grey tea and the coconut tuile is a fantastic accompaniment.
450ml whipping cream
450ml fresh milk
12 egg yolks
200g dark chocolate
Preheat oven to 150°C.
Mix egg yolks, sugar and dark chocolate in a mixing bowl.
Boil Earl Grey tea with the cream and milk, strain out the tea leaves and add the egg, sugar and chocolate mix.
Mix all together.
Pour into moulds and bake in preheated oven for 45 minutes.
150g bread flour
100g dried coconut
Mix all ingredients in mixing bowl except glucose.
Then add the glucose and mix together.
Spread it on silicone and bake in an oven at 170°C until brown.
Recipe courtesy of Dilmah