White chocolate creme brulee

Name: White chocolate creme brulee
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 568ml Double Cream; 100g White Chocolate Chips; Pod of Vanilla; 6 Egg Yolks; 2 tbs Caster Sugar

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Serves 6 523 kcal per serving Prep 20 min Cook 40 min Passive 4 h

Ingredients

568ml Double Cream
100g White Chocolate Chips
Pod of Vanilla
6 Egg Yolks
2 tbs Caster Sugar

Instructions

Place the cream, white chocolate and vanilla pod in a saucepan. Heat gently, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to infuse for about 10 minutes, then split the pod, scrape out the seeds and add them to the cream.
Preheat the oven to 160°C / 140°C fan / Gas mark 3.
Whisk the egg yolks and sugar together in a bowl until pale. Gradually pour in the warm chocolate cream, whisking constantly to combine.
Strain the mixture into a jug, then pour into ramekins. Place the ramekins in a deep roasting tray and carefully pour in boiling water to come halfway up the sides.
Bake for 15–20 minutes until the custards are just set with a slight wobble in the centre. Remove from the water bath, allow to cool, then chill in the fridge for at least 4 hours.
To serve, sprinkle an even layer of sugar over each brûlée and caramelise with a blowtorch or briefly under a hot grill, watching closely. Leave the caramel to harden before serving.

Tips

Use high-quality white chocolate with real cocoa butter; cheap versions won’t melt smoothly into the cream.
Bake the custards in a water bath (bain-marie) to ensure they cook evenly and don’t curdle or crack.
Let the custards chill for at least 4 hours (or overnight) before torching the sugar; they must be cold to maintain their texture.

Variations

Raspberry White Chocolate: Place 2-3 fresh raspberries at the bottom of each ramekin before pouring in the custard.
Lavender Infused: Steep a teaspoon of culinary lavender in the cream for 10 minutes before adding the chocolate.

Storage

The baked custards can be kept in the fridge for up to 3 days. Only add and torch the sugar topping right before serving.

Serving Suggestions

Serve with a thin almond biscotti or a few fresh berries on the side.
Ensure you use a blowtorch for the best ‘crackable’ sugar crust; the broiler is less consistent.