Chocolate Crème Brulee

 
Yields 6 servings

2 cups coconut milk
1 vanilla pod, split
11 ounces plain dark chocolate
4 medium egg yolks
2 ounces powdered sugar, sifted

In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling.

Remove from heat, cover and leave to infuse for 15 minutes.

Remove the pod and scrape seeds into the cream with the tip of a knife.

Break up the chocolate and stir into the cream until melted and smooth.
 
Put the egg yolks and icing sugar into a bowl.

Beat with a wooden spoon until well blended and then stir in chocolate cream.

Pour into ramekin dishes. Stand in a bain-marie (water-bath).

Bake in a preheated oven at 350 degrees for 30 minutes until firm.

Remove and cool. Chill overnight or for up to 48 hours.

Sprinkle brown sugar over the top and put under a hot grill to caramelize.

Serve within 1 hour.

3 tablespoons brown sugar