Chocolate Brulee

• 250ml PHILADELPHIA Cream For Desserts, double cream alternative
• 150g CADBURY Milk baking Chocolate, chopped
• 2 egg yolks
• 1 tablespoon caster sugar
• 2 tablespoons caster sugar, extra fro sprinkling

1. COMBINE the PHILLY and chocolate in a bowl and stir over simmering water until the chocolate has melted.
2. Remove from the heat.
3. WHISK together the egg yolks and sugar until pale and fluffy then stir through the chocolate mixture.
4. Pour into 4 x 1/2 cup ramekins.
5. BAKE in a water bath in a slow oven 150C for 15-20 minutes until just barely set.
6. Cool and chill for 2 hours or overnight.
7. SPRINKLE a little sugar over each custard, and caramelise with a cooks blow torch until golden brown.
8. Serve immediately.

philadelphia cream, chocolate, egg yolks, caster sugar, caster sugar

Taken from www.kraftrecipes.com/recipes/chocolate-brulee-128192.aspx (may not work)