Every year February 14 is impossible to ignore, but whether you have a special someone to share it with or not, spoil yourself with this amazing recipe!
Every bite of these sweet little crème brulee will be melting in your mouth and (hopefully) your partner’s heart as well. We all know the way to a man’s heart is through his stomach, so why fight it? Nothing says Valentine’s Day like fresh raspberry desserts!
White chocolate and raspberry crème brûlée
Makes: 6
Ingredients:
- 600ml thickened cream
- ½ cup (125ml) milk
- 180g good-quality white chocolate, chopped
- 1 vanilla bean, split
- 6 egg yolks
- ½ cup (100g) caster sugar
- 1 cup (125g) fresh or frozen raspberries
Method:
- Preheat oven to 150 degrees (Celsius). Place six 1-cup (250ml) capacity ramekins in a roasting pan.
- Combine the cream, milk, chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring for 5 minutes or until chocolate melts and mixture comes to a simmer. (do not boil)
- Meanwhile, use a balloon whisk to whisk together the egg yolks and 1/3 cup (70g) of the sugar in a large heatproof bowl. Gradually pour hot cream mixture into egg-yolk mixture while continually whisking. Remove vanilla beans.
- Evenly arrange raspberries among ramekins and pour over cream mixture. Pour enough boiling water into the base pan to reach halfway up the sides of the ramekins.
Cook in the oven for 40 minutes or until just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.- To serve, preheat grill on high. Sprinkle brulees with remaining sugar and cook under the grill for 2-3 minutes or until sugar caramelises. Alternatively, use a brulee gun to caramelise the sugar and serve them immediately with fresh raspberries.
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