White Chocolate Crème Brûlée
Lindt Excellence White Vanilla Bar 100g
- 575 ml double cream
- 100 g Lindt White Chocolate with a Touch of Vanilla, chopped
- A couple of drops of vanilla extract
- 6 egg yolks
- 50 g caster sugar
- To caramelise:
- About 6 tsp caster sugar
Preheat the oven to 160°C/140 Fan. Place 6 ramekins in a deep roasting tin.
Pour the cream into a saucepan and gently bring to a simmer. Add the chopped chocolate and vanilla extract and stir until completely melted. Remove from the heat and set aside.
Whisk the egg yolks and sugar together in a heat-proof bowl until pale.
Slowly pour the hot cream into egg yolk mixture, whisking continuously. Strain and pour the liquid into the ramekins sitting in the roasting tin.
Transfer the roasting tin into the oven. Fill with hot water until it reaches the half-way up the ramekins.
Bake for 15 to 20 minutes until just set with a slight wobble in the centre. Remove from the roasting tin and leave to cool completely. Cover and chill in the fridge for at least 4 hrs. Bake for 15 to 20 minutes until just set with a slight wobble in the centre. Remove from the roasting tin and leave to cool completely. Cover and chill in the fridge for at least 4 hrs.
Top each crème brûlée with about 1 tsp of sugar (enough to cover the surface) and caramelise with a blowtorch just before serving. Leave to harden and serve.
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