White Chocolate Creme Brûlée

Edit

Recipe's preparation

Creme Brûlée





Pre heat oven to 140 degrees.

Grate white chocolate 10 secs, speed 9.  Set aside.

Add thickened cream, milk and vanilla paste to TM bowl and heat 3 mins, speed 2 , 60 degrees.

Add grated chocolate mix 2 1/2 mins, speed 3, 50 degrees. Remove from bowl set aside. Wash and dry bowl.

Place butterfly whisk in TM bowl and add egg yolks, caster sugar whip for 1 min, speed 4.  

Slowly add the cream mixture through the lid while TM still going on speed 4. See picture, this took about 1 1/2 minutes.  Once all cream has been mixed in continue to mix for another 1 minute on speed 4.

Pour into 6 ramekin dishes and place in "Bain-Maree". A baking dish filled half way with hot boiled water from the kettle. Place into the pre heated oven and bake for 20 - 25 minutes the Creme brulee should be set but not firm. If not set cook for an extra 5 - 10 minutes. Remove from oven and place in the refrigerator to cool.

Sprinkle with 1/2 teaspoon of the extra caster sugar and either use a cooking torch to caramelise the top or place under a hot grill to caramelise the sugar. Watch cafefully if using oven top.

Serve immediately after top is caramelised.