White Chocolate Crème Brûlée

Instructions

1. 1

   Combine Ingredients and Infuse

   5 min

   In a medium saucepan, mix together double cream, white chocolate chips, and the split vanilla pod. Heat over low to medium heat, stirring gently until the chocolate is fully melted and the mixture is smooth. Remove from heat after about 5 minutes and let it infuse for 10 minutes, scraping the seeds from the pod into the cream for enhanced flavor. If you're using vanilla extract instead, add it at this stage.

2. 2

   Preheat Oven

   1 min

   Set your oven temperature to 160°C, or 140°C for a fan oven, which is equivalent to gas mark 3. This ensures that your crème brûlée will bake evenly and gently, resulting in a creamy texture.

3. 3

   Whisk Egg Yolks and Sugar

   5 min

   In a mixing bowl, vigorously whisk together egg yolks and caster sugar until the mixture becomes light and pale, which should take about 3-5 minutes. This aeration is key to achieving a smooth and creamy custard base.

4. 4

   Incorporate Chocolate Cream

   26 min

   Slowly add the warm chocolate cream mixture to the egg yolk and sugar blend, stirring continuously to prevent the eggs from scrambling. This technique ensures a silky texture by evenly incorporating the warm liquid without cooking the eggs.

5. 5

   Strain Mixture Into Ramekins

   5 min

   Using a fine mesh sieve, strain the custard mixture into a jug to remove any lumps or cooked egg bits. Carefully pour the strained mixture into individual ramekins, filling them up to about three-quarters full to allow space for the custard to expand during baking.

6. 6

   Prepare Water Bath

   4 min

   Place the filled ramekins into a deep roasting tray. Pour boiling water into the tray until it reaches halfway up the sides of the ramekins. This water bath helps to regulate the baking temperature and keeps the custard smooth and creamy.

7. 7

   Bake the Custards

   ~3 hr

   Bake in the preheated oven for 15-20 minutes. The crème brûlées are done when the edges are set but the centers still have a slight jiggle, indicating a creamy texture. Keep an eye on them to avoid overcooking, which can lead to a grainy texture.

8. 8

   Cool and Chill

   Once baked, carefully remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. After they have cooled, transfer them to the fridge and chill for at least 4 hours to allow the custard to fully set.

9. 9

   Caramelize Sugar Topping

   43 min

   Just before serving, sprinkle a thin, even layer of caster sugar over the top of each chilled crème brûlée. Use a kitchen blowtorch or place them under a hot grill to caramelize the sugar until it forms a hard, glossy crust. Serve immediately for the best texture contrast between the creamy custard and the crispy topping.