White Chocolate Crème Brûlée

Hi again…

As I said this has been a busy baking weekend. This is something which I have never tried to make before but I have eaten and loved. This recipe is quite simple but will require a bit of time and a careful eye.

Makes 7-8 in medium sized ramekins.


568ml/1 pint of double cream

100g white chocolate

1tsp vanilla extract

6 egg yolks

2tbsp caster sugar and more to serve


1.Preheat the oven to 160°C/gas mark 3.

2.Measure the cream, chocolate and vanilla into a medium sized saucepan and heat gently until a chocolate is melted. Set aside.


3. Separate the eggs and whisk together the yolks and the 2tbsp of sugar using an electric hand mixer until pale and smooth.


4.Combine the chocolate mixture with the egg mixture using a wooden spoon. Pour into a measuring jug.


5.Place your ramekins (I only have 4) into a deep cake pan and boil the kettle. Pour the mixture into the ramekins, until almost to the top. Then pour the boiling water into the cake tin, so it goes halfway up the sides of the ramekins.


6.Place into the oven and cook for 35-40 minutes or until there is a slight wobble in the middle.


7.Place in the fridge for 4 hours.

8.To serve, cover in caster sugar and then either caramelise the sugar using either a blowtorch or a grill set on a high temperature. Leave the caramel to harden and serve.



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