THERE are many reasons why Lindt are my favourite team of master chocolatiers.
Not only do they produce some of the best chocolate in the world, they are constantly coming up with new ideas and flavours for tasty treats.
Heavenly Crème Brûlée is a brand-new addition to its already excellent Creation range which is a huge hit in the Kay household.
Lindt has worked its magic and the bar is packed with a smooth crème brûlée filling with caramelised, crisp sugar pieces. The collection also includes four other luxurious flavours including Divine Hazelnut, Velvety Vanilla Almond, Sumptuous Orange and Luscious Caramel.
Do not be tempted in by cheaper imitations — they taste absolutely nothing like the real thing.
Available, priced £1.99 from all major retailers.
Having reached iconic status as a fine dining dessert, Lindt share with us an indulgent recipe for crème brûlée.
LINDT CREATION CHOCOLATE CRÈME BRÛLÉE
You will need for two crème brûlées:
175ml/6floz double cream
1 vanilla pod
35g/1.5oz caster sugar
2 free-range medium egg yolks
35g/1.5oz Lindt cooking chocolate (51 per cent cocoa)
Two glass ramekins
1. Preheat the oven to Gas Mark 1/150°C/fan oven 130°C/250°F.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Bring the cream to boiling point, then reduce the heat and simmer very gently for five minutes.
4. In a large bowl, whisk the sugar and egg yolks together until pale yellow and fluffy.
5. Separately melt the Lindt chocolate in a glass bowl over a pan of hot water.
6. Turn the heat off under the cream and stir in the melted chocolate. Pour it the mixture over the eggs and sugar, whisking continuously until evenly mixed.
7. Strain the mixture through a fine sieve into a jug and then use this to fill the ramekins to about two-thirds full.
8. Place the ramekins into a large roasting tray and pour enough hot water around them to come halfway up their outsides.
9. Place onto the centre shelf of the oven and bake for 20-25 minutes, or until the crèmes are just set but still a bit wobbly in the middle.
10. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
11. When ready to serve, sprinkle one stick of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch. Allow to cool at room temperature to form a crisp shell.