Chocolate and vanilla crème brûlée

As I said, the perfect crème brûlée (for me) is a soft, cold custard with a thin, hot, brown and crunchy crust. Here are some tips:

• Proceed in two stages: caramelize the tops and refrigerate for about half an hour to cool. Just before serving, re-heat with the blowlamp for just a few seconds.
• It's easier to get a good crust if you use white sugar rather than brown, but it's a matter of taste.

If you do not have a blowlamp, you can try using your grill (broiler): stand the dishes in the grill pan (or a deep, solid baking tray), add cold water to half the depth of the dishes, and put under the grill for just one or two minutes (maximum) to caramelize the sugar. The cold water protects the custard against the heat, but it's very difficult because the grill is always too hot.

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	570 RDI=50 %	480 RDI=70 %	2,470 RDI=120 %	10,360 RDI: 120 %
Per 100 g	7 RDI=3 %	80 RDI=7 %	60 RDI=10 %	330 RDI=20 %	1,380 RDI: 20 %
Per person	10 RDI=5 %	140 RDI=10 %	120 RDI=20 %	620 RDI=30 %	2,590 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man