White Chocolate Crème Brûlée with Berries
Sumptuously creamy white chocolate baked custard with deliciously fruity berries hidden within. Naturally gluten free. An easy to make, perfect dessert.
Servings: 5 servings
Calories per serving: 325.7kcal
Key equipment
- Kitchen scales
- 4 to 5 ramekins
- Oven
- hob
- Small saucepan
- wooden/silicone spoon
- Mixing bowls
- electric whisk
- tea strainer/fine sieve
- kettle
- medium roasting tin
- fridge
- culinary blow torch or grill
Ingredients
- 40 g white chocolate good quality - chopped (see main post)
- 300 ml/g double cream (aka heavy cream)
- 3 egg yolks UK large egg size (Canadian extra large/US extra large/Australian Jumbo)
- 30 g caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 150 g fresh berries raspberry/strawberry/blueberry
- caster sugar/ light soft brown sugar for sprinkling
- grated white chocolate for decoration (optional)
Instructions
Making the baked custard
- Pre-heat the oven to 170 C/325 F/Gas 3 and get ready your ramekins.
- Mix the chocolate and cream together in a small saucepan and gently heat, stirring, until the chocolate is completely melted and the mixture just reaches simmer point.
- Take off the heat and set aside to cool slightly, stirring occasionally.
- In a medium bowl, whisk together the egg yolks with the sugar and vanilla extract until thick and pale.
- Whisking continuously, slowly add the chocolate-cream liquid and whisk until thoroughly blended.
- Boil a kettle of water ready to cook the brûlée.
- Place 3 to 4 raspberries/blueberries or a trimmed, cubed/sliced strawberry in the base of each ramekin.
- Strain the brûlée mix through a tea strainer or small sieve into the ramekins so that the liquid covers the raspberries, almost to the top of the dish.
- Place the ramekins in the base of a roasting tin and carefully pour boiling water into the tin to surround the ramekins to about half way up the sides.
- Place in the oven and bake for 20 to 30 minutes until very nearly set. The edges will be completely set but the centres will have a very slight wobble when the pan is nudged.
- Remove from the oven and cool in the water bath for about 30 minutes.
- Then carefully lift the ramekins from the water and place them on a flat sheet pan or tray.
- When cool, cover the brûlées (with clingfilm or place in a large airtight container) and chill for at least 4 hours and preferably overnight.
To top with caramelised sugar
- Just before serving, sprinkle the top of each brûlée with a teaspoon or so of caster sugar.
- Using a culinary blow-torch or by placing under a grill set at low, heat, melt and caramelise the sugar to create a caramel sugar crust. If using the grill, keep a VERY close eye and frequently turn the brûlées for an even heat. If using a blow-torch, concentrate the heat on a small area of sugar until it melts, bubbles and lightly browns, then quickly move onto the next area, until all the sugar is browned.
- Top with fresh raspberries/blueberries or a strawberry and a sprinkle of grated white chocolate and serve.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. See main blog post for "Tips for making the perfect White Chocolate Crème Brûlée"
Nutrition
Calories: 325.7kcal | Carbohydrates: 16.6g | Protein: 3.5g | Fat: 27.8g | Saturated Fat: 16.4g | Cholesterol: 201.1mg | Sodium: 35.6mg | Potassium: 95.9mg | Fiber: 0.8g | Sugar: 13.5g | Vitamin A: 1051.5IU | Vitamin C: 1.1mg | Calcium: 71.3mg | Iron: 0.3mg
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