Chocolate Custard With White Chocolate Strawberries - cooking recipe

Ingredients

1/2 cup heavy cream
1.75 oz dark chocolate
1/2 tsp vanilla extract
2 None large egg yolks, at room temperature
1 tbsp light brown sugar
1.75 oz white chocolate, melted
4 None strawberries, cut in half
2 tsp sugar

Preparation

Combine cream, dark chocolate and vanilla extract in a small saucepan over low heat. Heat gently until the chocolate starts to melt. Remove from heat, then stir until smooth. Whisk the egg yolks and brown sugar in a small bowl then gradually add warm cream mixture to the yolks, whisking constantly.
Wash and dry the saucepan, then return mixture to pan. Cook over low heat for about 5-7 mins, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Do not boil or the custard will curdle.
Pour into two 1/2 cup ramekins or ovenproof dishes. Cool, then chill in the fridge for 8 hours, or overnight until set.
Place the melted white chocolate in a small bowl; allow to cool slightly and thicken a little. Dip strawberries into chocolate; place on a parchment paper-lined baking sheet. Chill until set.
Just before serving, preheat the broiler to high. Sprinkle the top of custards with the sugar. Place the bowls in a small roasting pan surrounded with ice-cubes. Place under broiler for 2-3 minutes or until the sugar melts. Remove bowls from ice; stand for 1 min before serving. Serve with chocolate dipped strawberries.