White chocolate brûlée recipe

Recipes

Ed Baines
0 Comments

An elegant and different twist on the classic brûlée dessert.

310 ml Milk
300 ml Thickened cream
6 Egg yolks
250 g White chocolate, finely chopped
150 g Pomegranate pulp or 300ml pomegranate juice reduced to 150ml with 1 tbls sugar.

10.9 fl oz Milk
10.6 fl oz Thickened cream
6 Egg yolks
8.8 oz White chocolate, finely chopped
5.3 oz Pomegranate pulp or 300ml pomegranate juice reduced to 150ml with 1 tbls sugar.

1.3 cups Milk
1.3 cups Thickened cream
6 Egg yolks
8.8 oz White chocolate, finely chopped
5.3 oz Pomegranate pulp or 300ml pomegranate juice reduced to 150ml with 1 tbls sugar.

To make the Toffee

Place six 125ml ramekins on a tray. Combine the milk and cream in a saucepan over a medium heat and bring almost to a simmer. Remove from the heat.
Meanwhile, whisk the egg yolks in a medium-sized bowl until just combined. Gradually whisk in the hot milk mixture. Return to the clean saucepan and cook over a low heat, whisking constantly for 5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
Remove from the heat, add the chocolate and stir until the chocolate has melted. Strain into a jug. Divide the pomegranate pulp among the ramekins and pour on the custard. Place in the refrigerator for 6-8 hours, or until lightly set and a skin has formed on the surface.
Now sprinkle with demerara sugar and caramelize with blowtorch or flash under grill until sugar turns dark brown. Cool and tuck in.

Also worth your attention:

More recipes from Ed Baines

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature