Chocolate Creme Brulee

Preheat oven to 140°C Fan.

Place cream, salt and sugar in a saucepan over medium heat until cream just begins to boil. Remove from heat and add chocolate. Whisk until smooth and melted.

Whisk egg yolks in a large bowl, then slowly pour in chocolate custard, continuing whisking until fully combined.

Divide custard into 4 x 250ml ramekin moulds then transfer to a roasting tin. Place the roasting tin inside the oven, then fill the tin with enough boiling water to come half-way up the sides of the ramekins. Close the door and bake for 35-40 minutes, until custards are set on the outside but still quite wobbly in the centre. Remove ramekins from water bath and cool at room temperature, then refrigerate for 2 hours.

To serve, sprinkle the top of each custard evenly with 2 teaspoons of sugar. Use a kitchen blowtorch to caramelise the sugar until glassy and firm. Serve.