White chocolate creme brulee – en.Kung-Food

Although chocolate is not my favorite flavor, many people in my circle love the stuff so I definitely highlight it in my baking on a regular basis. When I was at the market last month, I picked up a bar of white chocolate with no clear culinary creation in mind and simply chucked it into my cart. I got home and tossed it into my all too full baking cupboard and forgot about it. A few days ago, inspiration struck me as I was thinking about making white chocolate creme brulee to accompany a steak house inspired dinner. All I had to do was take it out of the fridge caramelize the sugar, toss on a berry garnish and dessert was served. Crème Brûlée has always been a dessert that I swoon over. In my opinion there is nothing more simplistic that will wow a crowd and tantalize taste buds like Crème Brûlée. White chocolate creme brulee is no different, it will please your family and friends and make you look like a culinary rock star!

INGREDIENTSwhite-chocolate-creme-brulee-300x300-8002572 550ml pot double cream 100g white chocolate, broken into pieces 1 vanilla pod, split or 1 teaspoon vanilla extract 6 egg yolks

2 tablespoons golden caster sugar, plus extra for topping

Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160°C/fan 140°C/gas 3.

Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hours. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.