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White Chocolate Crème Brulée    Veg   CD    DP   65mins plus cooling


Serves 4     Cold    Vegetarian     Dessert   Gluten Wheat free

5 Large Egg yolks
100g/4oz Granulated Sugar
480ml/16fl.oz. Whipping cream
75g/3oz White Chocolate, finely chopped or grated (check ingredients)
1/4 teasp Vanilla extract
2 tbsp Sugar



1.  Preheat the oven to 150C, 300F, Gas Mark 2.


2. In a large mixing bowl, whisk together the egg yolks and 50g/2oz of the sugar.  Set aside.


3. Place the cream and remaining 50g/2oz cup sugar in a heavy medium –sized saucepan and bring to the simmer. Reduce the heat to low then gradually add the chopped chocolate and whisk until the chocolate has melted and the mixture is  smooth.  Remove from the heat.


4. Gradually whisk the hot chocolate mixture into egg yolk mixture and add the vanilla. Mix until well blended.


5. Pour the custard into four large heatproof ramekins (or crème brulée cups). Place dishes in large roasting tin and add enough hot water to pan to come halfway up sides of dishes. Bake for 45 minutes until custards are just set in center. Remove custards from water and cool. Cover and refrigerate for at least 3 hours.


6.  To serve - Preheat the grill to its hottest setting. Sprinkle 1/2 tablespoon sugar over each custard. Grill as close to the heat source as you can, until sugar caramelizes which will probably take  2-4 minutes, but keep an eye on it.  A more satisfactory result is obtained by either using a brulée iron or a blow torch and very carefully passing the flame over the sugar until it caramelizes. Serve immediately, or refrigerate for up to 1 hour.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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