Melt Azelia in microwave.
Boil the whipping cream and milk.
Mix caster sugar with egg yolk, then and mix well with hot milk/cream.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Mix using an immersion blender to form a perfect emulsion.
Pour 100g into each mold. Immediately bake at 250°F (120°C) for approx. 28 minutes – Make sure you turn the tray halfway through.
Keep the baked crème brulee in fridge for at least 4 hours.
Before serving, sprinkle a layer of cassonade. Burn it to caramel with a blow torch.
