White Chocolate and Raspberry Crème Brûlée
Search results for White Chocolate and Raspberry Crème Brûlée
Ingredients
What you need
2 egg yolks
1 tablespoon caster sugar
¼ cup cream
¼ cup milk
2 teaspoons caster sugar, extra
½ teaspoon vanilla
100g CADBURY Baking White Chocolate Melts
½ punnet raspberries
3-4 teaspoons caster sugar
2 egg yolks
1 tablespoon caster sugar
¼ cup cream
¼ cup milk
2 teaspoons caster sugar, extra
½ teaspoon vanilla
100g CADBURY Baking White Chocolate Melts
½ punnet raspberries
3-4 teaspoons caster sugar
White Chocolate and Raspberry Crème Brûlée
Search results for White Chocolate and Raspberry Crème BrûléeIngredients
What you need
2 egg yolks
1 tablespoon caster sugar
¼ cup cream
¼ cup milk
2 teaspoons caster sugar, extra
½ teaspoon vanilla
100g CADBURY Baking White Chocolate Melts
½ punnet raspberries
3-4 teaspoons caster sugar
2 egg yolks
1 tablespoon caster sugar
¼ cup cream
¼ cup milk
2 teaspoons caster sugar, extra
½ teaspoon vanilla
100g CADBURY Baking White Chocolate Melts
½ punnet raspberries
3-4 teaspoons caster sugar
A classic dessert favourite with a classic flavour combination. Chocolate and raspberries…can't get better than that.
Method
1. BEAT the egg yolks and sugar until pale and creamy.
2. COMBINE the cream, milk, extra 2 teaspoons sugar and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined
3. DIVIDE mixture between 2 x 125ml greased ramekins. Dot with raspberries. Place in a baking dish; carefully pour boiling water to halfway up the sides of the ramekins and then bake in a moderately hot oven 190°C for 25 minutes or until just set. Cool slightly before refrigerating until cold.
4. SPRINKLE top of each crème with extra sugar and then grill until caramelised. Serve immediately.
2. COMBINE the cream, milk, extra 2 teaspoons sugar and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined
3. DIVIDE mixture between 2 x 125ml greased ramekins. Dot with raspberries. Place in a baking dish; carefully pour boiling water to halfway up the sides of the ramekins and then bake in a moderately hot oven 190°C for 25 minutes or until just set. Cool slightly before refrigerating until cold.
4. SPRINKLE top of each crème with extra sugar and then grill until caramelised. Serve immediately.
