Crème Brulee is one of the hardest desserts to get right, basically it’s an egg custard that is cooked on a low heat to just set the mix, lots of flavours can be added and over the years I have played around with all different kinds of flavours. My favourite is White Chocolate & Vanilla.

I have used this recipe for over 15 years and it has yet to fail me!

The texture should be smooth and creamy but also light, so many times I have eaten crème brulee and its been runny or so hard you cannot get your spoon in it, also glazing the top is really important. I use a little castor sugar, making sure that it’s evenly spread over the brulee and then glaze until golden brown, but not too dark or it will be bitter.

Enjoy!

White Chocolate & Vanilla Crème Brulee
Makes 8
Gas Mark 3

5 Large Egg Yolks
4 oz Castor Sugar
1 pt Double Cream
2 oz White Chocolate
1 Vanilla Pod, Scrape out seeds

Method…

• Place egg yolks and sugar in bowl and stir for 1 minute

• Heat cream and vanilla in microwave until almost boiling

• Pour hot cream and vanilla onto egg mix and stir all the time (do not use whisk as this will create air bubbles)

• Add white chocolate and the heat of mix will melt chocolate and make mix velvety

• Fill ramekins about ¾ the way up and place in tray and fill hot water around the moulds (Bain Marie) the water should just come up over half way on the ramekins.

• Place in pre heated oven for 30 minutes

• You are looking for a little wobble in the middle of the brulee (about the size of a 2p) when you have this turn oven off and leave in for 10 minutes.

• Take out of oven and leave on side for 30 minutes in water

• Take out and refrigerate for at least 6 hours

• When ready sprinkle with castor sugar and glaze top with gas gun or grill

Dan’s Dish Tip: Serve Brulee with Raspberry Sorbet and maybe some crushed raspberries and shredded Mint.