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Fill yourself full of the finest chocolate treat, prepared by your own fair hand, with this handy recipe for chocolate creme brulee.

You will need: egg yolks (from 9 'large' free range eggs)
1oz sugar
3-3/4 cups heavy cream
5-1/4oz bittersweet chocolate, chopped
1 tea spoon vanilla extract
Pinch of salt
1 oz fresh yeast
3 tablespoons sugar
1/2 cup warm water
1-1/2 tea spoon salt
1 cup heavy cream
1 egg
3 cups all-purpose flour

For the Custard

Combine the sugar and egg yolks and whisk together. You can set the egg whites aside for an omelete, or make up our recipe for Chocolate Meringue Cookies at the same time - remembering to double up the other quantities). Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300°F oven until the custard becomes set. Chill well.

Combine the yeast with the sugar and warm water in a mixing bowl and allow it to activate. When the yeast has become active, split the vanilla beans and scrape the seeds into the bowl. Add the salt, cream, egg and flour and mix using a paddle for two minutes. Cover with saran wrap and proof until it has doubled in volume. When ready to fry, heat a pot of vegetable oil to 325°F, scoop the batter in using a 1 tsp scoop or a measuring spoon. Fry until golden brown, turning occasionally. Remove to an absorbent towel and drain well. Toss in granulated sugar.

To Serve

Sprinkle a fine layer of granulated sugar over the top of each custard and caramelise using a torch. Garnish with two beignets and serve.

More information available in In Your Kitchen, Recipe Ideas, Deserts