White Chocolate Creme Brulee
(I don't know how to put all of the little accent thingies on the letters)
5 egg yolks
1/2 cup sugar, divided
2 cups whipping cream
3 ounces imported white chocolate, finely chopped
1/2 teaspoon vanilla extract
4 tablespoons brown sugar
Whisk egg yolks with 1/4 cup sugar. Bring whipping cream and remaining 1/4 cup of sugar to simmer in heavy saucepan. Reduce heat to low. Gradually add chocolate to cream mixture; whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Stir in vanilla. Mix well.
Pour custard into 4 (10-ounce) custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake at 300 degrees for 1 hour or until custards are set in center. Cool and refrigerate.
Preheat broiler. Sprinkle 1 tablespoon brown sugar over each custard. Broil until sugar carmelizes, watching carefully (about 2 minutes). Cover and refrigerate overnight.
Serves 4
5 egg yolks
1/2 cup sugar, divided
2 cups whipping cream
3 ounces imported white chocolate, finely chopped
1/2 teaspoon vanilla extract
4 tablespoons brown sugar
Whisk egg yolks with 1/4 cup sugar. Bring whipping cream and remaining 1/4 cup of sugar to simmer in heavy saucepan. Reduce heat to low. Gradually add chocolate to cream mixture; whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Stir in vanilla. Mix well.
Pour custard into 4 (10-ounce) custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake at 300 degrees for 1 hour or until custards are set in center. Cool and refrigerate.
Preheat broiler. Sprinkle 1 tablespoon brown sugar over each custard. Broil until sugar carmelizes, watching carefully (about 2 minutes). Cover and refrigerate overnight.
Serves 4
