White chocolate crème brûlée

Name: White chocolate crème brûlée
Prep time: 40 min
Total time: 40 min
Yield: 6 people
Cuisine: French
Ingredients: 500 ml Double cream; 150 g White chocolate, chopped; 1 Vanilla pod or extract; 5 Egg yolks; 50 g Caster sugar; 6 tbsp Sugar for topping

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White chocolate makes crème brûlée especially silky and mild, which is why the caramelised top matters even more. That thin brittle crust balances the sweetness and makes every spoonful more interesting.

Serves: 6 people

Preparation time: 40 min

Ingredients

Double cream – 500 ml
White chocolate, chopped – 150 g
Vanilla pod or extract – 1
Egg yolks – 5
Caster sugar – 50 g
Sugar for topping – 6 tbsp

Method

1. Warm the cream with the white chocolate and vanilla until the chocolate melts completely.
2. Whisk the yolks with the sugar until smooth.
3. Pour the warm cream mixture slowly over the yolks, stirring constantly.
4. Divide the custard over ramekins.
5. Bake in a bain-marie until the custard is just set with a slight wobble.
6. Cool, then chill thoroughly.
7. Cover the tops lightly with sugar.
8. Caramelise the sugar and serve when the crust has hardened.