I thought I'd share a recipe for creme brulee that I made for dessert on Christmas Day. I usually make "plain" creme brulee, with just vanilla extract and vanilla beans and flavoring, but this year I thought I'd add in white chocolate. It was definitely an improvement!!
This is a rich dish, there's no doubt about it. I don't want to hear it. Enjoy it occasionally as part of a special dinner. It's really delicious!!
I didn't take any pictures of the "brulee" process, but you'll need a kitchen torch and some sugar. Basically burn the sugar until it's melted and forms a glassy surface. If you absolutely don't want to get a torch, you can put the dishes under the broiler, but be very careful that the sugar doesn't burn!!
White Chocolate Creme Brulee
Adapted from allrecipes.com, Serves 4
4 egg yolks
1/3 cup granulated sugar, plus more for torching
1 cup heavy cream
1 cup whole milk
4 oz white chocolate, chopped
1 tsp vanilla extract
2 vanilla beans, seeded
In a mixer fitted with a whisk attachment, whisk egg yolks and 1/3 cup sugar until pale yellow and thick, about 5-7 minutes. Meanwhile, heat milk, cream, vanilla extract and vanilla beans over medium heat until just simmering (you should also throw in the vanilla beans and remove them when done heating). Take the cream off the heat and stir in the white chocolate until it's melted.
With the whisk on, add one ladleful of the warm cream mixture into the egg mixture. (This is called tempering). Then, add the rest of the cream to the eggs, mixing well. Pour into custard dishes.
Put filled custard dishes into a 9x13 pan and place in the oven. Using a large measuring cup, pour warm water into the 9x13 pan to make a water bath. Bake for 40-45 minutes or until slightly jiggly but somewhat set. Allow to cool, then refrigerate for at least 6 hours or until ready to serve.
To serve, sprinkle enough granulated sugar on top to coat. Using a kitchen torch, melt and slightly burn the sugar to create a smooth, glassy top.
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