White chocolate creme brulee
White chocolate transforms the classic French custard into something altogether luxurious, trading burnt sugar's bitterness for creamy sweetness. The technique remains timeless: tempering egg yolks with hot cream, straining through fine mesh to capture only silk. What makes this version sing is restraint, the vanilla whispering rather than shouting, letting white chocolate's subtle butter notes take the lead when your spoon breaks through that caramelized crust.
Instructions
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 mins, scraping the pod seeds into the cream.
If using the vanilla extract, add straight away.
Heat oven to 160C/fan 140C/gas 3.
Beat 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 until just set with a wobbly centre.
Chill in the fridge for at least 4 hrs.
To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill.
Leave caramel to harden, then serve..
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