Chocolate Crème Brûlée - cooking recipe

Ingredients

1/3 cup cornstarch
2 tbsp cocoa powder
3/4 cup sugar
3 1/8 cups milk
3 None large egg yolks
1 None medium orange
1.75 oz 70% dark baking chocolate, broken into pieces

Preparation

Combine cornstarch, cocoa and half the sugar in a medium saucepan. Stir in enough of the milk to mix to a smooth paste. Add egg yolks and whisk to combine. Gradually whisk in the remaining milk.
Using a vegetable peeler, peel thin wide strips of zest from orange; avoid white pith. Add zest and chocolate to egg mixture. Place pan over moderately high heat. Cook and stir for 3-5 minutes or until mixture boils and thickens. Strain through a sieve into a heatproof bowl.
Pour chocolate mixture into 6 ramekins or heatproof dishes. Cover each ramekin with plastic wrap pressed against the chocolate mixture to prevent skin forming. Place ramekins on a baking sheet and chill for 3 hours or until set.
Preheat the broiler to high. Remove plastic wrap, sprinkle surface of each ramekin evenly with remaining sugar. Broil for 2-3 minutes or until sugar melts and caramelizes. Serve warm.