A recent overseas visitor prompted me to get in the kitchen and make one of my absolute favourite things to make: a creme brulee. A vanilla rose brulee got me through the cold dish stage of the Masterchef auditions a few years ago and I still love to make them. I love all things dairy, I think it’s in the blood given my Dad’s family were dairy farmers for many years. Cheese, ice cream, custard… all of them hold a special place in my tastebuds!
I wanted to do something a little different to a plain vanilla and who doesn’t love chocolate?
600ml thickened cream
4 egg yolks
1/3 cup castor sugar
100g white chocolate
100g milk chocolate
1 vanilla bean
Demerara sugar for top.
Heat 200ml of cream until just simmering and pour over milk chocolate. Stir until chocolate is melted, divide between 4 ramekins and refrigerate until firm.
Meanwhile, whisk egg yolks and sugar until light and creamy.
Heat remaining cream and vanilla bean over medium heat until just boiling. Slowly whisk into egg mixture. Return to heat and cook for 4-5 minutes, until custard starts to thicken. Remove from heat and stir in white chocolate.
Leave to cool for approximately 30 mins.
Pour custard over chocolate base and place ramekins into a large baking dish. Half fill dish with boiling water and bake in oven set at 150-160 for 40 mins.
Remove ramekins from water baths and chill overnight.
Spread Demerara sugar over the top and blow torch until toffee forms.
NOTES: ALWAYS make sure your blow torch works before attempting to create the crust. If you HAVE to use a grill, make sure you have the ramekins in a bed of ice. I learnt this the hard way when I turned my lovely crème brulees into back into a runny custard.
If you want to make more than 4, stick to the 1 egg yolk per 100ml of cream rule and you can’t go wrong.