White Chocolate Creme Brulee
Yield : 4
5 large Egg yolks
1/2 cup Sugar
2 cups Whipping cream
3 ounces White imported chocolate -- finely chopped
1/4 teaspoon Vanilla extract
2 tablespoons sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth.
Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-ounce custard cups (or creme brulee cups). Place cups in large baking pan.Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool.
Cover and refrigerate overnight. Sprinkle sugar over each custard. Burn off sugar with crème brulee torch until carmelized.
Garnish with edible flower and fresh Berries. BON APPETIT!
5 large Egg yolks
1/2 cup Sugar
2 cups Whipping cream
3 ounces White imported chocolate -- finely chopped
1/4 teaspoon Vanilla extract
2 tablespoons sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth.
Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-ounce custard cups (or creme brulee cups). Place cups in large baking pan.Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool.
Cover and refrigerate overnight. Sprinkle sugar over each custard. Burn off sugar with crème brulee torch until carmelized.
Garnish with edible flower and fresh Berries. BON APPETIT!
1 comment:
This sounds delicious! :-)
I'm putting it in my TO DO list!
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