White Chocolate Crème Brûlée Recipe

Preparation

1. 1

   Prepare the Cream Mixture

   In a saucepan over medium heat, combine heavy cream and chopped white chocolate. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and stir in vanilla extract.

2. 2

   Mix Egg Yolks and Sugar

   In a bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.

3. 3

   Combine Mixtures

   Slowly pour the warm chocolate cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

4. 4

   Strain the Mixture

   Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

5. 5

   Bake the Crème Brûlée

   Preheat the oven to 325°F (160°C). Divide the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the center is set but still slightly jiggly.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

7. 7

   Prepare Raspberries and Coulis

   In a blender, blend fresh raspberries until smooth. Strain through a fine mesh to remove seeds. In a saucepan, combine raspberry puree with brown sugar and cook over low heat until thickened, about 10 minutes.

8. 8

   Caramelize the Sugar

   Sprinkle a thin layer of granulated sugar over the chilled crème brûlée. Use a kitchen torch to caramelize the sugar until golden and crispy.

9. 9

   Serve

   Top the crème brûlée with whipped cream, fresh raspberries, and drizzle with raspberry brown sugar coulis before serving.