Hope everyone had a great Valentine’s Day yesterday. We spent the evening at home with the husband preparing a special meal while I vegged in front of the TV. Aahh bliss, not to have to cook after coming home from work.
This was the dessert that the husband made last night, white chocolate crème brulèe.
It was so tasty, so creamy with a perfect toffee top that I had to share the recipe. And no, I don't want to even guess the fat content in this baby!
- 2 egg yolks from large eggs
- 30g sugar
- Pinch of salt
- 1 cup (250 ml) thick cream
- 50 gr Lindt Swiss Classic White Chocolate, chopped
- Sugar to caramelise
- Preheat oven to 150°C.
- Place 2 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin. This ensures the crème doesn’t burn.
- Whisk egg yolks, sugar, and salt together in a heat-proof bowl.
- Heat the thick cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.
- Slowly pour the hot cream into egg yolk mixture, whisking continuously.
- Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the middle rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins.
- Bake 30-35 minutes.
- Remove from oven, let cool, and refrigerate for 4 hours or overnight.
- Spoon enough sugar to cover the custard and caramelise just before serving. (The husband used a kitchen blow torch to caramelise, but you can also place it under the grill for 3 minutes until the sugar melts and browns)
- Optional (add berries to serve)
How did you spend your Valentine's Day?