Chocolate and Hazelnut Brulee

Methods

• Preheat oven to 120º C.
• Heat milk and cream in a non-stick pan. Take the pan off the heat.
• Take egg yolks in a mixing bowl, add sugar and beat with an electric beater till the mixture becomes light and fluffy.
• Add chocolate-hazelnut paste to the milk-cream mixture and mix well. Transfer it into another mixing bowl.
• Add the egg yolk mixture and beat with the electric beater continuously till all the ingredients blend well.
• Place 4 ramekin moulds in a deep glass baking dish. Pour the chocolate mixture into the moulds almost till the top.
• Pour sufficient water into the glass dish. Keep the dish in the preheated oven and bake for 20-22 minutes.
• Bring the dish out of the oven, take the ramekin moulds out of the baking dish and let them cool down to room temperature. Then keep them in the refrigerator to chill for 2 hours.
• Keep the ramekin moulds on a serving platter, put 1 tsp sugar in each mould and spread it evenly.
• Caramelize the sugar with a blow torch. Let it become crisp. Keep a hazelnut in the centre of each mould and serve.