White chocolate Creme Brulee

There's nothing French about Creme Brulee except the name !! Yes, it's an out and out British dessert concocted in the mid 18th century in aristrocratic England where it was very fashionable to give French names to British dishes as they made them sound real fancy !! It worked for e.g Creme Brulee in English means 'Burnt Cream' literally .Now try getting to make someone eat this lovely dessert with it's English name. Now you know what I mean ? Try this it's easier to make than you think and so very delicious .


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.
Enjoy.!!!