This is a great dessert dish! Creme Brulee’s are so simple and easy to make that I’d do this whenever I have to make a a snazzy dessert without to much craziness. You can make this the day before you need to it too, which makes it much easier when cooking a big dinner.
Ingredients
- 2 Tbls all-fruit raspberry jam
- 4 oz white chocolate, chopped
- 1 cup heavy cream(or 3/4 cup cream and 1/4 cup milk)
- 3 egg yolks
- 1/4 cup sugar & 6 tsp sugar
- pinch of salt
- 1/2 tsp Vanilla
- Fresh raspberries
- 4 tall Ramekins
Directions
- Pre-heat the oven to 300F. Put 1/2 tbs of the jam into the bottom-center of each ramekin and set aside.
- In a small saucepan melt the chopped white chocolate in the milk. Once the chocolate has melted and has been incorporated into the milk, add the 1/4 cup of sugar. Disolve the sugar and set aside away from the heat.
- In another small mixing bowl, mix the egg yolks, salt and vanilla for 1 minute. Then slowly add the cream mixture whisking well after adding each bit. This is to make sure the eggs don’t get heated to quickly.
- Fill each ramekin with the mixture and place in a hot water bath. Bake for 30-40 minutes, until the center of the custard jiggles slightly when bumped. Take the ramekins out and let cool to room temperature. Then place in the fridge for 2 hours minimum or up to 2 days.
- When ready to serve, and ONLY when ready to serve, sprinkle about 1 1/2 tsp sugar on each creme brulee and torch to a nice crackle. Place some raspberries on top and serve!