Chocolate Cambridge Cream
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| Run knife along the lenngth of the vinilla 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 for the flavour to infuse.In a bowl that will fit the top of the pan but not fall into the pan, whisk the egg yolks, sugar and cocoa powder for am inute, Still whisking, add the vinilla flavoured milk and cream and keep whisking untill well mixedAdd 1 inch of hot water to the dirty pan and bring to a simmer
Put the bowl over the top of the pan and 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 small sieve into a clean container. Discard the vanilla pods Preheat the oven to 300 degrees Put 4 ovenproof serving dishes in a high sided roasting tray. Divide the chocolate between them and shake flat, Carefully divide the custard between the dishes, careful no to disturb the chocolate. Fill the tray with water until it is half way up the sides of the dishes. Cook in the preheated oven for around 30 - 45 minutes, or until slightly wobbly in the middle. Allow to cool Sprinkle with some sugar and carmamelize with a blowtorch. |
