Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 325°F (163°C).
- Place six ramekins into a roasting pan, spacing them evenly.
- In a large mixing bowl, whisk together the egg yolks, granulated sugar, and salt until pale yellow, about 2 minutes.
- Sift the cocoa powder into the egg mixture and stir until smooth.
- Pour in the red gel food coloring and mix until uniformly colored.
- Heat the heavy cream in a saucepan over medium heat until simmering; then whisk it into the egg mixture carefully.
- Skim off any foam from the surface of the custard.
- Pour the custard mixture into each ramekin, filling them almost to the top.
- Add hot water to the roasting pan until it reaches halfway up the sides of the ramekins.
- Bake for 45-50 minutes, until the edges are set and centers are slightly jiggly.
- Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
- Before serving, sprinkle an even layer of fine sugar on top of each custard and caramelize using a kitchen torch.
- Allow the caramelized tops to sit for about 10 minutes before serving and garnish as desired.
Nutrition
Notes
Use fresh, room-temperature egg yolks for the best results. Avoid overcooking during baking to ensure the desired texture.