Jamie Oliver’s chocolate orange crème brulée is a ‘proper decadent pud’
Up your dinner party game with this decadent dessert, says Ella Walker
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Jamie Oliver calls this dessert “silky, indulgent and oh-so-good”.
Chocolate orange crème brulée
Serves: 2, plus 2 leftover puds
Ingredients:
100ml double cream
300ml semi-skimmed milk
100g dark chocolate (70%)
4 large free-range eggs
80g golden caster sugar, plus extra for sprinkling
1 orange
Seasonal berries, to serve
Method:
Get ahead: Pour the cream and milk into a non-stick pan, snap in the chocolate, and place on a medium-low heat until the chocolate has melted, whisking regularly. Remove from the heat and allow to cool slightly while you separate the eggs.
In a large mixing bowl, whisk the yolks (freeze the whites to make meringues another day) with the sugar and the finely grated orange zest until pale and fluffy. Now, whisking constantly, gradually pour in the chocolate mixture until combined. Return to the pan and place over a low heat, then very gently bring to a simmer, whisking constantly for about 10 minutes, or until you have a custard-like consistency.
Divide between four small heatproof cups or two sharing bowls, then cool, cover and leave to set in the fridge overnight.
To serve: Sprinkle a little sugar over two of the puds, then melt it under a hot grill or using a blowtorch. Serve with orange segments, berries or cherries. The two extra puds will keep for up to 5 days in the fridge, if you can wait that long!
Recipe extracted from ‘Together’ by Jamie Oliver (published by Penguin Random House © Jamie Oliver Enterprises Limited, £26; photography by David Loftus), out now.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments