Skybury Farms
January 25, 2024
Classic Bread and Butter Pudding
May 23, 2024
Welcome to Flux Desserts sweet corner of culinary delights! Today, we embark on a journey through the rich history and exquisite flavours of White Chocolate Crème Brûlée. Prepare to tantalize your taste buds with this decadent twist on a beloved classic dessert.
Origin Story:
The origins of Crème Brûlée can be traced back to France, where it was first documented in the 17th century. Its name, which translates to “burnt cream,” refers to the caramelized sugar crust that tops the creamy custard beneath. Over the centuries, this elegant dessert has evolved and adapted, inspiring countless variations to suit different tastes and preferences around the world.
Ingredients:
- 540g pure cream
- 160g milk
- Dash vanilla bean paste x8
- x8 egg yolks
- 70g castor sugar
- 270g white chocolate, finely chopped
- Extra castor sugar for caramelizing
Preparation:
- Preheat and Prepare: Preheat your oven to 325°F (150°C). Place six ramekins in a baking dish and set aside. You’ll also need a kitchen torch for caramelizing the sugar later on.
- Infuse the Cream: In a saucepan, combine the heavy cream, whole milk, and vanilla bean seeds (or vanilla extract). Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it sit for about 10 minutes to infuse the flavours.
- Temper the Eggs: In a mixing bowl, emulsify the yolks and the sugar together using a whisk until light in colour. Slowly incorporate the warm cream mix into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
- Incorporate White Chocolate: Place the finely chopped white chocolate in a separate bowl. Pour the hot custard mix over the chocolate allowing it to melt. Stir until the chocolate is completely melted and the mixture is smooth and well combined then strain. Refrigerate.
Cooking:
- Fill the Ramekins: Divide the brûlée mix evenly among the prepared ramekins. Carefully transfer the baking dish to the preheated oven. Pour hot water into the baking dish to create a water bath, ensuring the water comes halfway up the sides of the ramekins.
- Bake to Perfection: Bake the crème brûlées for about 20-25 minutes or until the edges are set but the centers are still slightly jiggly. Remove the baking dish from the oven and allow the ramekins to cool in the water bath for about 15 minutes.
- Chill and Set: Once cooled, carefully remove the ramekins from the water bath and transfer them to a wire rack to cool completely. Then, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custards to set.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled custards. Using a kitchen torch, carefully torch the sugar until it caramelizes and forms a golden crust on top.
Serve:
- Serve and Enjoy: I’ve garnished with a strawberry salsa, praline and double cream; you could do something similar or keep it simple and enjoy the brulees on their very own.
- Pairing: match this exquisite dessert with a glass of chilled champagne or a rich dessert wine like Sauternes for the ultimate indulgence.
