Chocolate baking recipe for 8 people, takes only 20 mins; recipe has double cream, chocolate, vanilla, egg and caster sugar.
White chocolate creme brulee
Course: Chocolate baking
Servings
8
servings
Prep time
15 mins
Ingredients
- Egg: 6 egg yolks
- Caster Sugar: 2 tbsp golden caster sugar, plus extra for topping
- Double Cream: 568ml pot double cream
- Chocolate: 100g Green & Black's white chocolate, broken into pieces
- Vanilla: 1 vanilla pod, split or 1 tsp vanilla extract
Directions
- 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 brulees and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
