White Chocolate and Raspberry Brulees
White Chocolate and Raspberry Brulees
Ingredients
Base
- 600ml thickened cream
- 1/2 cup (125ml) milk
- 180g good-quality white chocolate, chopped
- 1 vanilla bean, split
- 6 egg yolks
- 1/2 cup (100g) caster sugar
- 1 cup (125g) fresh raspberries or frozen raspberries
Instructions
- 1
Preheat oven to 150C. Place six 1-cup (250ml) capacity ramekins in a roasting pan.
- 2
Combine the cream, milk, chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture comes to a simmer (do not boil).
5 min - 3
Meanwhile, use a balloon whisk to whisk together the egg yolks and 1/3 cup (70g) of the sugar in a large heatproof bowl. Gradually pour hot cream mixture into egg-yolk mixture while continually whisking. Remove vanilla beans.
- 4
Evenly arrange raspberries among ramekins. Pour over cream mixture. Pour enough boiling water into pan to reach halfway up the sides of the ramekins.
- 5
Cook in oven for 40 minutes or until just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
40 min - 6
Preheat grill on high. Sprinkle brulees with remaining sugar. Cook under grill for 2-3 minutes or until sugar caramelises. Alternatively, use a brulee gun to caramelise sugar. Serve immediately.
2 min