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Sunday, July 25, 2010
White chocolate Creme Brulee
2 cups heavy cream
6 egg yolks
1/2 cup sugar
2 tsp brown sugar + 2tsp white sugar mixed
1/2 tsp Madagascar vanilla extract
1/4th cup of white Ghirardelli chocolate chips
Beat egg yolks ,1/2cup sugar and vanilla extract till it's nice and creamy.
In a saucepan gently heat cream and bring to a simmer.
Melt the white chocolate in a microwave and whisk with a fork to a smooth paste.
Mix the heavy cream to the eggs slowly a little at a time and whisking it to a smooth custard.
Add melted chocolate to the custard.
Pour into 4 oz ramekins( white ceramic bowls) or creme brulee pots as shown above.They should be oven and broiler safe.
Preheat oven to 300F.
Place the ramekins on a baking tray and bake for 30 mins.
Cool and chill in fridge for 2 hrs or overnight.
Just before serving sprinkle 1 tsp brown -white sugar mixture on each of the four custards.
Place dish under broiler till sugar caramelizes to a golden crust.
Let cool for 5 mins or place in fridge for 10 mins if custard unsets.