• INGREDIENTI
  • 375ml Panna, 200 ml latte, 2 stecche di vaniglia, 8 uova, 70 gr zucchero 1 cucchiaio cacao amaro, 1 etto cioccolato in pezzi, zucchero di canna
  • INGREDIENTS
  • 3 vanilla pods
  • 7 fluid ounces (200 milliliters) milk
  • 13 fluid ounces (375 milliliters) double cream
  • 8 large egg yolks, preferably organic
  • 2 1/2 ounces (70 grams) caster sugar
  • 1 heaping teaspoon cocoa powder
  • 3 1/2 ounces (100 grams) good-quality chocolate, finely chopped
  • Extra sugar, for caramelizing

Un omaggio a Jamie Olivier, the naked chef, e’ sua questa ricetta golosissima…

Portare a ebollizione latte e panna con i semi di 2 stecche di vaniglia. Sbattere 8 tuorli d’ovo in una ciotola con 70 gr di zucchero il cucchiao di cacao amaro, montare bene e unire il liquido mescolando. Cuocere a bagnomaria mettendo la ciotola a coperchio di un tegame con acqua bollente, mescolando ogni 30 secondi fino a rendere densa la crema.

Mettere in 6 bicchieri adatti al forno il cioccolato in pezzi, versare la crema attraverso un colino per eliminare i semi di vaniglia, sistemare i bicchieri in una teglia con acqua bollente fino a metà dell’altezza dei bicchieri, cuocere in forno così a bagnomaria 150° per 45 minuti.

Cospargere di zucchero di canna e caramellizzare con una fiamma per creare il brulè.

Buon Appetito!

A tribute to Jamie Olivier, the naked chef, the creator of this gorgeous recipe…

Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods into a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes so that the milk and cream absorbe that nice vanilla flavor.

In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla-flavored milk and cream and keep whisking until well mixed.

Add 1-inch (2.5 centimeters) of hot water to the dirty pan used above (without washing it) bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon.

Strain the custard through a fine sieve into a clean container. Discard the vanilla pods.

Preheat the oven to 300 degrees F (150 degrees C).

Put 6 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat. Carefully divide the custard mix between the dishes; making sure the chocolate isn’t disturbed. Fill the tray with water until it is halfway up the sides of the dishes.

Cook in a preheated oven for around 30 to 45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch.

Happy Meal!