Chocolate Crème Brûlée With Apricot Compote - cooking recipe

Ingredients

300 g double cream
100 ml semi-skimmed milk
70 g dark chocolate, roughly chopped
5 tbsp brown sugar
4 medium egg yolks
850 ml tin of apricot halves, drained
2-3 tbsp apricot or peach liqueur
1 None lime, juiced and zested

Preparation

Preheat oven to 300\u00b0F. In a pan, bring the cream and milk to a boil, remove from the heat and dissolve the chocolate into the cream mixture. Add in 1 tbsp sugar and the egg yolks. When fully incorporated, transfer to 4 ramekins. Place the ramekins in a tray of hot water and bake in the oven for about 60 minutes.
Puree 4 apricot halves, the liqueur and lime juice. Cut the other apricot halves into wedges and mix with the puree and lime zest.
Sprinkle 1 tbsp sugar onto each creme brulee and place under a hot broiler to caramelize. Serve with the apricot compote.