Who doesn't love a Creme Brulee, silky custard and a sharp snap of burnt sugar on top?
Add white chocolate and fresh raspberries to that mix and you have a surefire winner of a brulee recipe.
This White chocolate and Raspberry Creme Brulee is based on a recipe from James Mackenzie, chef-owner of the Michelin-starred Pipe and Glass Inn at South Dalton, East Yorkshire.
See how easy it is to make this luscious dessert, but be warned, it is seriously addictive.
- 200g (7oz) white chocolate
- 5 large, fresh free range egg yolks
- 75g (3 oz) caster (fine) sugar
- 350ml (/1 ½ cups) double (heavy) cream
- 125ml (½ cup) milk
- 250g (9 oz) fresh raspberries
- Put the eggs, the chocolate and the sugar into a large heatproof bowl.
- Heat the cream and milk in a saucepan until just boiling, making sure the cream does not get too hot or it will curdle the eggs. Slowly pour the warmed cream and milk over the egg mix and whisk over a saucepan of barely simmering water until the cream is thickened, making sure the bowl is not touching the water.
- Cool the cooked cream down and then place in the fridge to cool completely.
- Divide 3/4 of the fresh raspberries between 6 individual ramekins (3"x 2" deep, or 5" x 1" individual dishes) and spoon the brulée mix over and smooth the cooled, thickened cream over with a palette knife.
- When ready to serve, evenly sprinkle the surface of the brulée with a thin layer of caster sugar and using a blow torch, (or place under a hot grill ) melt the caster until golden brown. Do not hold the flame over the sugar too long in one spot or it will burn.
- Repeat until you have a thick, golden and hard surface. Decorate with the remaining raspberries and a sprig of mint.
Alternatives to a White Chocolate and Raspberry Creme Brulee
Creme brulee lends itself so beautifully to many other flavours, so once you have mastered the basic cream you can allow you imagination to go wild. One note of caution, though, the cream is very delicate so don't overpower it. Add other ingredients sparingly.
As seen above white chocolate works well, better than dark. If you do want to use chocolate keep the strength of the chocolate low as the high cocoa varieties can be a little bitter.
Most fruits are happy with a creme brulee though raspberries are a particular favourite, strawberries and other berry fruits can be used. An unusual addition can be a little roasted rhubarb, the sharpness of the rhubarb works well with the creaminess.