This White chocolate and Raspberry Creme Brulee is based on a recipe from James Mackenzie, chef-owner of the Michelin-starred Pipe and Glass Inn at South Dalton, East Yorkshire.
See how easy it is to make this luscious dessert, but be warned, it is seriously addictive.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 individual brulees
- 7oz /200g white chocolate
- 5 large egg yolks
- 3 oz/75g caster sugar
- 1 ½ cups/350ml double cream
- ½ cup/125ml milk
- 9 oz/250g fresh raspberries
- Put the eggs, chocolate and sugar into a large heatproof bowl.
- Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick.
- Place in the fridge to cool completely. Divide 3/4 of the fresh raspberries between 6 individual ramekins (3"x 2" deep, or 5" x 1" individual dishes) and spoon the brulée mix over smooth over with a palette knife.
When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface.
Decorate with the remaining raspberries and a sprig of mint.