Chocolate Cremes

in Australia's Gulf of Carpentaria

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CHOCOLATE CUSTARD CREMES

This unusual variation of the popular Crème Caramel has the added interest of Oil of Bergamot – courtesy of a couple of Earl Grey teabags!

You Need:

200g Milk Chocolate Pieces/Milk Melts

300ml Cream

2 Cups Milk

6 Earl Grey Teabags

6 Eggs

1/2 Cup Sugar

Method:

Mix Cream and Milk together in a saucepan and bring to the boil. Remove from heat, dip the teabags into the mixture, stir and leave for 10 minutes.

Melt the chocolate – either over simmering water, or in the microwave.

Whisk in the milk/cream mixture.

In a bowl, whisk together the eggs and sugar. Whisk into the milk/cream/chocolate mix. Strain into a jug and pour into 6 ramekin dishes or ovenproof cups.

Place moulds/cups in an oven pan with hot water half-way up the sides of the dishes and bake in a moderately slow oven for 45 minutes.

Allow to cool, then cover and place in fridge til cold.

Serve with whipped cream and chocolate sprinkles.

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Sweers Island Resort. Mail: PMB 1 Karumba QLD 4891 Phone: 07 4748 5544 Fax: 07 4748 5644 Email: info@sweers.com.au