Thursday, 7 February 2013

White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

serves 4

Ingredients:240ml single cream
160ml milk
4 egg yolks
55g caster sugar
90g white chocolate, melted
2tbsp caster sugar


1. Preheat the oven to 160C/320F/mark 3.

2. Heat the cream and milk in a small saucepan and bring to the boil. Remove from the heat.

3. In a heatproof bowl, whisk together the egg yolks and 55g caster sugar until pale and creamy. Gradually whisk in the hot cream and milk. Return to the pan and heat for 6-8 minutes, or until the consistency is thick enough to coat the back of a spoon.

4. Remove from the heat and mix together the custard and chocolate. Pour into four 125ml ramekins and place in a deep baking dish. Pour water into the baking dish- enough to come halfway up the sides of the ramekins. Bake for 40 minutes or until just set. Leave to cool and refrigerate for at least 3 hours.

5. Sprinkle a tablespoon of sugar over each dessert and caramelise the tops. Use a kitchen blowtorch, or heat a metal spoon over an open flame (holding with an oven glove) and run it over the sugar.

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