White chocolate crème brûlée — a silky baked custard enriched with white chocolate and vanilla, topped with a crisp caramelised sugar crust. An indulgent, elegant French dessert.
- 568ml Double Cream
- 100g White Chocolate Chips
- Pod of Vanilla
- 6 Egg Yolks
- Top Caster Sugar
Tags:
Desert DinnerParty PuddingVideo
Preparation
- 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 minutes, scraping the pod seeds into the cream (if using vanilla extract, add straight away). Heat the oven to 160C/fan 140C/gas 3.
- Beat the egg yolks and sugar until pale, then 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 minutes until just set with a wobbly centre, then 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 the caramel to harden, then serve.
