White chocolate brûlée recipe
An elegant and different twist on the classic brûlée dessert.
Ingredients
- 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.
- 110 g Demarea sugar
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- 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.
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Recipe courtesy of POM Pomegranate juice