This is a classic dessert that, despite what you see on TV shows, is quite easy to master!  Very similar to making a proper custard or anglaise and the base to homemade ice cream so this is definitely something I encourage you to try.  Trust me, it’s not hard and the results are fantastic.

300mls cream
300mls milk
1 tsp vanilla paste
200g white chocolate
6 egg yolks
2 Tblsp sugar

Heat the milk, 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 150C.
Beat yolks and sugar until pale.  Stir in the chocolate cream. Strain into a jug for ease of pouring into the ramekins.  Before pouring the custard mix in put fresh or frozen raspberries in the 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 (the more sugar the better the brulee part) then caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden (a couple of minutes), then serve with a crisp biscuit like biscotti or thin shortbread.

Note – This is a rich dessert so small ramekins are all you need.  I saved cool jars for something a little different for these ones.  Adding the raspberries give a nice contrast to the sweetness but the flavour combination for brulees is endless so get creative.

2 Comments

  1. Are you suppose to heat the milk along with the cream, vanilla pod, and chocolate? You didn’t mention it in the instructions. Thank you!

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