Chocolate Crème Brûlée

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

Everybody loves crème brulée, and some people are seriously addicted to chocolate. I dedicate this recipe to Rebekka Hardy, who not only made me a better cook, but also made me think about chocolate 24 hours a day.


  • 600ml/1 pint double cream
  • 1 vanilla pod, split
  • 300<


In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth.

Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and the