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White Chocolate Creme Brulee
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If food was heaven, this might be IT!

S. Chokel


  • 1 whole egg
  • 3 egg yolks
  • 1/4 cup (60 ml) sugar
  • 2 cups (475 ml) whipping cream
  • 4 oz (112 grm). white chocolate, very finely chopped
  • 1/2 tsp (2 ml) vanilla
  • 4 tsp (20 ml) sugar
  • Preheat oven to 325 degrees (175 C.) with rack in center of the oven.
  • Whisk eggs and 2 tbsp (30 ml) of sugar in a medium bowl.
  • Bring cram and remaining sugar to simmer in heavy medium saucepan.
  • Reduce heat.
  • Gradually add chopped chocolate to cream mixture and whisk until smooth.
  • Gradually whisk hot chocolate mixture into egg mixture.
  • Mix in vanilla.
  • Ladle custard into four 6 oz (168 grm). to 9 oz (252 grm). custard cups or ramekins.
  • Place cups in a large baking pan.
  • Add enough hot water to baking pan to come halfway up the sides of the cups.
  • Bake until a sharp knife comes out dry when inserted into center of custards.
  • They will continue to firm as they cool.
  • Remove from water and cool.
  • Cover and refrigerate overnight.
  • To serve, preheat broiler and sprinkle 1 tsp (5 ml) of sugar over each custard.
  • Broil until the sugar caramelizes, watching carefully, about 2 minutes.
  • Serve them warm or cold.
Garnish with fresh raspberries, a sprig of mint, and a white and one dark chocolate curl.

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