- 1 teaspoon(s) pink peppercorns
- 30 cl of whole milk
- 300 g ruby chocolate
- 30 cl of whole liquid cream
- 4 egg yolks
- 50 g of icing sugar
- 3 tablespoon(s) demerara sugar
Crush the pink peppercorns and put them in a saucepan. Pour the milk over it then bring to the boil. Turn off the heat, cover and leave to infuse for 30 minutes.
Preheat the oven to 180°C (fan). Finely chop the chocolate and melt it in a bain-marie. Warm the milk, then filter it through a fine sieve placed over the melted chocolate. Mix using a silicone spatula and let cool to room temperature. Add the cream and mix again.
Beat the egg yolks in a bowl with the icing sugar and add them to the preparation. Divide the cream into ramekins and place them in a deep baking dish. Pour water into the dish to reach two thirds of the ramekins and cook for 30 minutes until the creams are just set.
Remove the ramekins from the dish, let them cool to room temperature and place them in the refrigerator for 12 hours. When serving, sprinkle with Demerara sugar, then caramelize it using a blowtorch. Once the caramel has cooled, sprinkle with a few crushed pink peppercorns.