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    Creme Brulee: White Choc. Creme Brulee


    Source of Recipe


    The Seattle Times (posted to recipecircus by catgurrl)

    List of Ingredients




    4 egg yolks
    1 whole egg
    1/4 cup granulated sugar
    8 ounces white chocolate, chopped coarsely
    2 cups whipping cream
    1 cup half-and-half
    3/4 tsp vanilla
    1/4 tsp ground nutmeg
    About 1/4 cup granulated sugar for caramelized topping

    Recipe



    1. Heat oven to 325 degrees (F). In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth. Chop the white chocolate and set aside.

    2. Heat the cream and half-and-half over medium heat just until it begins to bubble. Turn the heat to low and add the chocolate, stirring until melted. Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition. When the mixtures are incorporated, strain into a clean bowl. Stir in the vanilla and nutmeg.

    3. Ladle the mixture into ten or twelve 1/2-cup ramekins, or use a baking dish (such as a 6- to 8-cup souffle dish). Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes. For the ramekins, cook about 45 minutes. For the larger dish, cook about 1 hour. The finished dishes will be a light gold color on top and slightly wobbly in the center. Remove pan from the oven and transfer the dishes to a rack to cool. Then refrigerate several hours, loosely covered, until chilled.

    4. Several hours before serving, start to caramelize the custards. Place an oven rack on the second rack from the broiler. Heat the broiler 10 minutes. If using the smaller ramekins, arrange on a baking sheet and sprinkle each with about 1-1/2 teaspoons sugar. Place under the broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color. Rotate the baking sheet during the time for even caramelizing. If using the larger dish, sprinkle the top evenly with 1/4 cup sugar. Place on oven rack and broil 6 to 7 minutes, rotating the dish once.

    Cool on racks, and then refrigerate again until chilled.

    Makes 10 to 12 servings.

 

 

 

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