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Recipe Detail Page
White Chocolate & Raspberry Crème Brûlée
Early Summer 2010
This is a light but intensely satisfying version of a classic crème brûlée with fresh berries hidden under the custard ready to be discovered.Buy a good biscotti to serve with this. Jinne uses a kitchen blowtorch to caramelize the sugar, but if you don’t have one at home, use our modified method below using the broiler.
Serves 6
42 raspberries
5 egg yolks
⅓ cup (75 mL) granulated sugar
Pinch salt
1 cup (250 mL) whipping cream
1 cup (250 mL) milk
3½ oz (105 g) good-quality white chocolate, finely chopped
3 tbsp (45 mL) packed brown sugar
1. Preheat oven to 300°F (150°C).
2. Place 7 raspberries in the bottom of each of six ½-cup (125-mL) ramekins and set aside.
3. Whisk together egg yolks, sugar and salt in a medium bowl until well combined. Set aside.
4. Pour whipping cream and milk into a medium saucepan and bring to a gentle simmer over medium heat. Remove pan from heat and stir in white chocolate until chocolate is melted and smooth. Gradually whisk warm cream into reserved egg yolk mixture. Strain mixture through a fine-mesh sieve into a pitcher.
5. Divide custard evenly between prepared ramekins. Place ramekins in a shallow roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake for about 1 hour or until custards are just set in the middle but still have a little jiggle. Remove roasting pan from oven. Remove the ramekins from the roasting pan and cool to room temperature on a wire rack. Cover and refrigerate for at least 3 hours.
6. Preheat broiler to high.
7. Place ramekins on a baking sheet and sprinkle each with about 1½ tsp (7 mL) brown sugar in an even layer. Place baking sheet on the top rack in the oven so that ramekins are within about 3 inches (8 cm) of the top element and broil for 1 to 2 minutes or until sugar is melted and bubbling. Remove from oven and let cool for a few minutes so that sugar crust becomes crisp. Garnish with extra raspberries and serve with biscotti, if desired.
Serves 6
