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White chocolate and raspberry brulees
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Prep Time:
500 minutes
Cook Time:
45 minutes
Total Time:
545 minutes
Elevate creme brulee with decadent white chocolate.
Ingredients:
  • 600ml thickened cream
  • 125ml milk
  • 180g good-quality white chocolate, chopped
  • 1 vanilla bean, split
  • 6 egg yolks
  • 100g caster sugar
  • 125g raspberry
Instructions:
  • Preheat your oven to 150C and snugly nestle six 1-cup (250ml) ramekins in a roasting pan.
  • In a saucepan over gentle heat, blend the cream, milk, chocolate, and vanilla. Stir consistently for 5 minutes until the chocolate is melted and the mixture simmers (avoid boiling).
  • Whisk the egg yolks and 1/3 cup (70g) sugar together using a balloon whisk in a large heatproof bowl. Slowly pour in the hot cream mixture while continuously whisking. Remove the vanilla beans.
  • Distribute raspberries evenly in ramekins, then pour cream mixture over them. Fill pan with enough boiling water to reach halfway up ramekins' sides.
  • Bake for 40 minutes or until just set. Let the ramekins cool for 2 hours, then cover with plastic wrap and refrigerate for 6 hours to set.
  • Preheat the grill on high. Sprinkle the brulees with the remaining sugar and cook under the grill for 2-3 minutes, or until the sugar caramelizes. Option: Use a brulee gun to caramelize the sugar. Serve immediately.

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