White chocolate crème brûlée
By Good Food
Serve this super-creamy chocolate dessert on its own, or as part of an ‘assiete’ of mini chocolate puddings
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Prep:15 mins
Cook:20 mins
- Serves 8
- More effort
Nutrition per serving
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kcal 451
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fat 41g
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saturates 22g
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carbs 17g
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sugars 17g
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fibre 17g
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protein 5g
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salt 0.09g
Ingredients
- 568ml pot double cream
- 100g Green & Black's white chocolate, broken into pieces
- 1 vanilla pod, split or 1 tsp vanilla extract
- 6 egg yolks
- 2 tbsp golden caster sugar, plus extra for topping
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.
