A dessert dish from the French kitchen.
Ingredients
- 568ml Double Cream
- 100g White Chocolate Chips
- Pod of Vanilla
- 6 Egg Yolks
- 2 tbs Caster Sugar
- Top Caster Sugar
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 52917), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=LmJ0lsPLHDc.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/2540/white-chocolate-crme-brle.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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