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Export 5 ingredients for grocery delivery
Step 1
Preheat over to 250 degrees
Step 2
Heat cream and skyr and 1/4 cup in a small saucepan over medium heat, stirring until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
Step 3
Whisk the remaining sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly.
Step 4
Strain the custard through a fine sieve.
Step 5
Pour custard into 4 four oz ramekins. Transfer ramekins to a roasting pan and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Bake until custard is just set, about 1 hour to 1 hour 15 mins. Carefully remove the ramekins and let them cool.
Step 6
Refrigerate the custard for at least one hour. They can be made up to a day ahead of time.
Step 7
Remove from refrigerator and top each ramekin with one tablespoon of sugar.
Step 8
Use a kitchen torch to caramelize the sugar or alternatively a broiler can be used, just make sure to not let it burn.
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