התמונה להמחשה בלבדWhite chocolate creme brulee
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In white chocolate creme brulee, Double Cream, White Chocolate Chips and Pod of Vanilla are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
- 2Beat yolks and sugar until pale. 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 mins; it is ready when just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
Nutrition
- Calories
- 888
- Protein
- 14g
- Carbs
- 57.6g
Chef tips
When melting white chocolate into the cream, it's vital to use a very low heat to prevent graininess and achieve a velvety, smooth texture that melts on the tongue. To reduce the sweetness, try placing fresh raspberries or lemon zest at the bottom of the dish. Children will love helping to scatter the fruit or with the final decoration after caramelising.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In white chocolate creme brulee, Double Cream, White Chocolate Chips and Pod of Vanilla are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
