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White Chocolate & Raspberry Creme Brulee
Preparation
Place white chocolate in a bowl (heat proof) and place over a saucepan of boiling water to melt chocolate, stir occassionally so as not to burn chocolate. Separate eggs into a bowl, put aside the whites as they are not needed for this recipe.
Add 100g of white sugar to the egg yolks and beat together.
(Split Vanilla pods and scrape out seeds)
Place cream in a milk pan with the Vanilla seeds and pods. You can use the pods and seeds for extra flavours.
Bring cream slowly to the boil.
While this is simmering add the melted white chocolate to the egg yolks and sugar mix together thoroughly.
Then pour the cream through a strainer onto the egg yolks whisking as you do to incorperate all the cream.
Take 8 ramekins and place the raspberries into the bottoms of the ramekins, pour the eggs and cream over and fill each to the top. Place the ramekins in a roasting tray and fill with water 1/2 way up the sides of the ramekins this is called bain marie cooking, and place roasting tray in a hot oven.
Cook for about 40-45 mins at 140 degrees or until the brulees are firm and springy. Remove and chill.
Cover each one evenly with brown sugar and glaze under a hot grill or using a chefs blow torch.
This will form a caramel which when cool forms a caramel crack.
Serve with mint.
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