White Chocolate Crème Brûlée Food

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

GHIRARDELLI® CLASSIC WHITE CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
• In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.
• Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
• Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.

CHOCOLATE CREME BRULEE

Steps:

• For custard: Place cream in heavy, medium saucepan.
• Bring to simmer and remove from heat.
• Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
• Whisk egg yolks and sugar in medium bowl to blend.
• Slowly whisk in hot chocolate cream.
• Let cool to room temperature, stirring occasionally, about 15-20 minutes.
• Position rack in center of oven and preheat to 300F.
• Arrange six ½ cup ramekins or custard cups in shallow baking pan.
• Divide cooled chocolate mixture among them.
• Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until custards are just set, about 40 minutes.
• Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
• For topping: Preheat broiler.
• Mix sugars together.
• Sprinkle over custard in an even layer.
• Place ramekins on a baking sheet.
• Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
• Let stand 5 minutes before serving.

WHITE CHOCOLATE CREME BRULEE

Steps:

• In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Heat oven to 325 degrees.
• In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
• Chop the white chocolate; set aside.
• Heat cream and half and half over medium heat just until it begins to bubble.
• Turn the heat to low and add chocolate, stirring until melted.
• Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
• When the mixture is incorporated, strain into clean bowl.
• Stir in vanilla and nutmeg.
• Ladle mixture into 12 (1/2 cup) ramekins.
• Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
• Cook 45 minutes.
• They will have a light gold top and be slightly wobbly in the center.
• Remove from pan, transfer to rack to cool.
• Cover loosely and refrigerate until chilled.
• Several hours before serving: start to caramelize the custards.
• Place oven rack on 2nd rack from the broiler.
• Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
• Place under broiler 5 to 6 minutes.
• Rotate 1/2 way through.
• Cool on racks and then refrigerate again until chilled.

MMM... WHITE CHOCOLATE CREME BRULEE

Steps:

• Position rack in center of oven and preheat to 300 degrees F.
• Whisk egg yolks and 1/4 cup sugar in a medium bowl.
• Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
• Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
• Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
• Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
• Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
• Bake at 300 degrees F until the custards are set in the center, about 1 hour.
• Carefully remove the custards from water and let cool.
• Cover (plastic wrap works fine) and refrigerate.
• Just before serving, preheat the broiler.
• Sprinkle 1/2 tablespoon sugar over each custard.
• Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
• Serve hot, or refrigerate up to 1 hour and serve cold.
• Makes 4 servings.

WHITE CHOCOLATE CREME BRULEE W/ MACADAMIA NUTS

Steps:

• Melt chocolate in a double boiler.
• Preheat oven to 300 F.
• Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
• Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
• Split nuts between 6 ramekins.
• Pour chocolate mixture on top of nuts.
• Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
• CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
• Remove from oven and let cool to room temperature while still in the water bath.
• Remove ramekins from water bath and chill in the fridge for at least 2 hours.
• Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
• Allow caramelized sugar to cool and harden (takes less than a minute).

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 150C/ gas mark 2.
• Bring the cream up to the boil over a low heat. Turn off and allow to cool slightly.
• Add the chocolate to the cream and stir with a balloon whisk until fully incorporated.
• In a separate bowl, mix together the egg yolks and half of the sugar. Whisk in the cream and chocolate mixture. Pour into four ramekins.
• Place the ramekins in a roasting tin and half fill with hot water. Place a piece of foil loosely over the tin.
• Cook in the oven for approximately 25-30 minutes until firm around the edges but still slightly wobbly in the middle.
• Refrigerate for at least 4 hours.
• Sprinkle 1-2 teaspoons of the remaining sugar over each ramekin so that it thinly covers the surface of the brulees.
• Use a blowtorch or hot grill to caramelise the sugar. Serve.

WHITE CHOCOLATE-RASPBERRY CHAMBORD CRèME BRULEE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
• In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
• In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
• Set the ramekins in a large baking pan lined with a dish towel.
• Place several berries and a dash of chambord into each ramekin.
• Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake, uncovered, for 35 minutes.
• Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
• Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
• Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
• When ready to serve, position oven rack in the second-highest position and preheat the broiler.
• Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
• Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
• Set the ramekins on a baking sheet and slide it under the broiler.
• Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
• Alternatively, you may brown the tops with a torch for about 1-2 minutes.
• Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.