White Chocolate Creme Brûlée

This recipe is a family favorite. Almost a guarantee to get the family together for dinner!
I first made it as part of a chocolate dessert platter for a very special birthday dinner for a friend.
I can't remember the last time I made it and as we have a bowl of egg yolks just calling out to be used I'm really left with no choice.
Having not made this for a long time, I was amazed at how simple it really is...simple in that there are not too many steps, but not simple in that there are a few things that can go wrong!

I left making it a bit late today...well, actually a lot late but discovered a way to speed up the cooling process. After the cook brûlées had cooled a bit I put them back in the water bath and slowly added ice.
I left then in there while I caramelised the sugar too. Not ideal in that they were a wee bit runny but good enough to get them finished in time for dinner tonight.


White Chocolate Creme Brûlée

500ml (2 cups) cream

100g (1/2 cup) sugar (plus 5 tsp for topping)

1/2 vanilla bean (split in half lengthwise)

75g white chocolate (best quality tablet, roughly chopped) ( white chocolate melts are not suitable)

5 egg yolks

• Preheat oven to 150°C.
• Pour cream into a medium heavy based saucepan and add half the sugar. Scrape seeds from vanilla bean and add seeds and bean to cream.
• Place saucepan over a low heat and stir till sugar is dissolved. Remove from heat and allow cream to sit for 2 minutes.
• Away from heat add white chocolate to cream mixture and stir till smooth.
• Place egg yolks and remaining sugar into a bowl and combine with a wooden spoon hoping not to create froth.
• Gradually and slowly pour warm cream mixture into egg yolk mixture stirring till combined. Pour liquid through a sieve to remove vanilla bean, any strands of egg white and froth. If any froth remains on liquid scrape it off.
• Pour liquid into 5 small ovenproof ramekins or cups. Place ramekins into a roasting tray and add enough warm water to roasting tray to come halfway up the sides of ramekins.
• Place in oven and bake for 55-60 minutes or till custards are just set in the centres. They should still appear wobbly. Immediately remove from water and cool. Cover and refrigerate for 2 hours or preferably overnight.
• To serve: Sprinkle 1 teaspoon sugar over each custard and brûlée till sugar is browned. Serve immediately.