Name: White chocolate creme brulee
Yield: 6 servings
Cuisine: French
Ingredients: 568ml Double Cream; 100g White Chocolate Chips; Pod of Vanilla; 6 Egg Yolks; 2 tbs Caster Sugar; Top Caster Sugar

Dessert

6 servings

501 cal/serving

Instructions

Step 1

Heat the double cream, white chocolate chips and vanilla pod in a pan until the chocolate has melted, then remove from heat and infuse for 10 minutes, scraping the pod seeds into the cream

Double CreamWhite Chocolate ChipsVanilla

Step 2

Preheat the oven to 325°F.

Step 3

Beat the egg yolks and caster sugar (2 tbs) until pale

Egg YolksCaster Sugar

Step 4

Stir the infused chocolate cream mixture into the beaten yolks

Step 5

Strain the mixture into a jug and pour into ramekins

Step 6

Place the ramekins in a deep roasting tray and pour boiling water halfway up the sides

Step 7

Bake until just set with a wobbly centre (15–20 minutes)

Step 8

Chill the baked custards in the fridge for at least 4 hours

Step 9

Sprinkle the caster sugar (top) over each brûlée and caramelise with a blowtorch or under a hot grill

Caster Sugar

Step 10

Allow the caramel to harden, then serve