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White Chocolate and Raspberry Creme Brulee Recipe by James Mackenzie


White chocolate and Raspberry Creme Brulee Recipe

White chocolate and Raspberry Creme Brulee Recipe

Photo © Elaine Lemm
Who doesn't love a Creme Brulee, silky custard and a sharp snap of burnt sugar on top? Add white chocolate and fresh raspberries to that mix and you have a surefire winner of a brulee recipe.

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.

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