Crème Brûlée

Entertaining can be stressful.  We all know that.  When I first started entertaining I remember never having time to prepare dessert.  Yes it was all about the cocktails, hors d'óeuvres, starters and mains leaving me no time for dessert.  A quick dash to the local supermarket for pre packaged sticky date pudding.  Nothing wrong with sticky date pudding (still love it)!  In my quest for an easy dessert recipe I discovered Crème Brûlée.  Easy and delicious!

What is Crème Brûlée? One could say, nothing more than a custard which is baked and then caramelized.  However this is no ordinary custard; rich in flavour, smooth, creamy texture and just so finger-licking delish.  Whatever you do, do not leave the white chocolate out of this recipe.

Not too many ingredients either - cream, milk, egg yolks, caster sugar, vanilla essence and now for the twist, good quality white chocolate (partial to Lindt).  You will also need a blow torch for the caramelized topping.

If you are on the hunt for ramekins....click here

Ingredients

600ml double cream
200ml full fat milk
6 large egg yolks
20gm caster sugar
Vanilla extract or essence
140gm good quality white chocolate

Extra sugar for topping

Method 

1. Preheat oven to 180°C.
2. Whisk 6 large egg yolks along with the caster sugar until fluffy and paler in colour.  Add the vanilla essence. 
3. Pour the double cream along with the full fat milk into a pan and warm over medium heat.  As soon as you see bubbles appearing around the edge, take the pan off the heat.
4. Pour the hot cream mixture into the beaten eggs mixture in a slow, steady stream, constantly stirring with a whisk making sure the eggs don't curdle. Make sure to combine slowly otherwise the custard will curdle.  Add the melted white chocolate.  I melt the chocolate in the microwave making sure it doesn't seize.
5. Now scoop off all the pale foam sitting on top of the mixture (could be a few spoons).
6. Divide the custard between the ramekins, filling each one until about three-quarters of the way full.
7. Place the ramekins into a roasting tray.  Pour enough hot water into the  roasting tray until it comes roughly halfway up the sides of the ramekins.  Be careful not to get any water into the custard filled ramekins.  Bake for 30 to 35 minutes until the custard is softly set.  The Crème Brûlée when done will wobble a bit like a jelly in the middle.  Don't bake them too firm.
8. Allow to cool before placing in the fridge.
9. When ready to serve, sprinkle caster sugar over the Crème Brûlée and spread it out with the back of a spoon so it is completely covered.  Use a blow torch to caramelize the sugar.