Creme brûlée yorkie

Ingredients for 0

• 4 egg yolks

• 400ml whipping cream

• 1 vanilla pod, or 1 table spoon of pure

• 2 yorkie bars

• 2 tablespoon of sugar(depending how sweet you want)

• Smoked sea salt 2g

• Gold leaf

• 4/5 raspberry bin

Directions

• Step 1

  Set your Anova to 195ºF/90.5ºC

• Step 2

  In a medium-size mixing bowl, combine the egg yolks and sugar and whisk until pale and well-combined. Set aside.

• Step 3

  Add your cream and vanilla in a large pan and add to the Heat quite high. Once it’s warm without boiling to high, turn it down and add your chocolate that you have broke down into pieces and slowly melt and whisk. This can be done off the heat. Check your flavour and make sure you are happy, make amendments if needed.

• Step 4

  Slowly start to add a little bit of the warm mixture to the egg mix and keep whisking. Then eventually add all of it without splitting the mix. Then You have your mix. Add the mixture to a pouring jug and divide between 4-10 mason jars.

• Step 5

  Once your anova is ready you can add your pots to your water bath being very carefully use tongs to carefully place them in correct positions. Make sure your lids are all correctly on the jars to prevent leakage. Cook for required time.

• Step 6

  When your pots are ready, make sure you have a ice bath ready. Ice and cool water for cooling them down to prevent any more cooking. Then Chill them in the fridge and touch them for serving add touch of smoked sea salt for another dimension. Garnish with fresh raspberries and edible gold.

• Step 0

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