Put one tablespoon of Gavottes® chocolate spread into each individual crème brûlée pot, then place in the fridge for 15 minutes.

Preheat the oven to 90°C (Th. 3).

In a bowl, mix the egg yolks, caster sugar, milk, and cream together without emulsifying. Divide the mix up into the pots already lined with chocolate spread, then put in the oven for about 35 minutes.

When taken out of the oven, the centre should be soft. Leave to cool for 1 hour, then refrigerate for about 2 hours.

When ready, switch the grill on, take the crème brûlées out of the fridge and sprinkle brown sugar on top. Put them under a well-heated grill for a few moments until the surface is caramelised. They should be slightly warm on the inside with a soft chocolate spread.

Suggestion:

It is also possible to caramelise the crèmes brulées with a blowtorch.