Is dessert the best part of a meal for you? Then you will love this chocolate crème brûlée! With delicious dark chocolate, the sour freshness of currants and basil, and that moment when the caramel crust crackles softly under the spoon, the preparation is so worthwhile.
Halve the vanilla pod lengthwise and scrape the pith out with a knife. Chop the chocolate.
Put the milk, cream, vanilla, cocoa and chocolate in a bowl. Heat in the microwave for about 90 seconds at 1000 watts. Stir everything, pour through a sieve, and let cool slightly.
Preheat the combination oven at 150°C for top/bottom heat.
Mix sugar, egg yolks, and chocolate mixture. Pour mass in 2 ovenproof dishes and place on an enameled baking sheet. Pour hot water into the enameled baking tray, then bake on the bottom rail for approximately 30 minutes. Remove the molds from the oven and allow to cool.
In the meantime, wash basil and shake dry. Pluck the leaves roughly. Mix the redcurrants and a little jam in a bowl.
Sprinkle the crème brûlée with brown sugar and flambé. Garnish with berries and basil and serve immediately.