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Chocolate and Pear Brûlée
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
Chocolate and pears are a classic combination; the flavours work so well together. The texture of the brûlée has an almost chocolate-toffee consistency which can become more toffee-ish if you use extra chocolate.
I like to eat crème brûlées at room temperature so the consistency is similar to egg custard. However, this pudding can also be eaten chilled.
Ingredients
Method
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