Saturday, December 29, 2012

White Chocolate Creme Brulee

White Chocolate Creme Brulee
2  Cups  Half-and-Half
1-1/2  Cups  Whole Milk
1/3  Cup  Sugar
1  Vanilla Bean, split lengthwise and seeds removed
1/4  teaspoon  Salt
5  large  Egg Yolks
3  Tablespoons  Cornstarch
2  ounces  White Chocolate, chopped
8  teaspoons  Sugar
Adjust oven rack to middle position and preheat oven to 300*.
Combine Half & Half, Milk, 1/3-cup  Sugar, Vanilla pod and seeds, and Salt in a large saucepan.  Whisk Egg Yolks and Cornstarch in a bowl until combined, then whisk into Half & Half mixture.  Bring mixture to a boil over medium-high heat, stirring constantly, then reduce heat to medium low and simmer until thickened, about 1 minute.  Place chopped White Chocolate in a large liquid measuring cup and strain Half-and-Half mixture through a fine-mesh strainer on top of chocolate.  Whisk until completely smooth.
Bring 2 quarts water to a boil.  Place a kitchen towel in the bottom of a roasting pan and arrange eight 4- to 5-ounce ramekins or shallow fluted dishes on the towel.  Divide the custard mixture evenly among the dishes.  Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of the ramekins.  Bake until custard is just set and center registers 170 degrees, about 30 minutes (about 20 minutes if using shallow fluted dishes).
Carefully transfer ramekins to wire rack and cool to room temperature, about 2 hours.  Refrigerate, covered, until cold, at least 4 hours or up to 2 days.
Uncover ramekins; if condensation has collected on surface, blot gently with paper towel.  Sprinkle one teaspoon Sugar evenly over surface of each custard.  Caramelize sugar with a kitchen torch until a deep golden brown.  Let stand 5 minutes; serve.
Oh, this is a simply wonderful dessert!  Cool, creamy, crunchy...  and even better--this is actually a low(er)-fat recipe!  What's not to like?!  I love the fact that this can be make up to two days ahead and refrigerated until ready.  For an extra-pretty dessert place three raspberries on top of each serving and dust with powdered sugar.
From Cook's Country, issue unknown.
"Now faith is the substance of things hoped for,
the evidence of things not seen"
Hebrews 11:1

the custard mixture, cooking
white chocolate, waiting for the custard


1 comment:

Kelley said...

oh oh oh...creme brulee is my all time favorite! I always thought it was hard to make but that doesn't look so bad :)