White chocolate crème brûlée

Serves: 6

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes, plus chilling

Dietary: Dairy

Meal type: dessert

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 500 ml double cream
  • 100g White chocolate, broken into pieces
  • 1 Vanilla pod, split
  • 6 Medium free range egg yolks
  • 2 tbsp. Caster sugar, plus extra for topping
  • Pinch sea salt

Method

Pre-Heat oven to 160C - Fan 140C - Gas 3.

Heat cream, salt and vanilla pod with seeds in a pan to just prior to scorch point.

Pour the hot cream over the bowl of chocolate and leave for three minutes, stirring until all chocolate is melted.

Beat, egg yolks with 2 tbsp. sugar until pale. Gradually whisk in chocolate mixture.

Sieve the mixture into six 4-ounce ramekins; place ramekins in deep roasting dish; carefully pour boiling water into the roasting dish up to the halfway point of ramekins.

Bake 15-20 minutes, or until custards jiggle slightly when pan is shaken. Cool enough to handle. Remove custards from water; refrigerate for 2 hours.

To serve; Top each ramekin with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until caramelised. Alternatively, grill custards on top rack until caramelised, 1 to 2 minutes.

Leave caramel to harden and serve.