White Chocolate Creme Brulee

We tasted quite a few Creme Brulee desserts while away last month, but if this sounds mighty delicious when you read it….then you should taste it…..ummmmm, probably the best one yet.

• 2 1/2 cups heavy whipping cream
• 1/2 cup sugar
• 5 oz. white chocolate, chopped ( I prefer the melting discs for smoothness)
• 6 egg yolks
• 1 tsp. vanilla
• 3 oz. bittersweet chocolate, chopped
• 1 oz. white chocolate, melted

Rinse out a heavy saucepan with cold water and shake out any excess moisture. Set the pan over a medium heat and stir in the cream and sugar, heating until bubbles appear around the edge. Add the white chocolate and stir until completely smooth. Remove from heat.

In a bowl, whisk together the egg yolks and vanilla until well blended and whisk into the chocolate mixture, whisking to incorporate so the eggs don’t ‘curdle’.

Pour into 8 custard or ramekin cups and place in a baking pan. Pour in enough boiling water to come up halfway on the sides of the ramekins.

Bake at 300 degrees for 35 minutes until set on the edges but soft in the centre. Remove the ramekins and refrigerate for about 6 hours, until well chilled.

Melt the dark chocolate in the microwave, carefully, and then spoon over the tops  of the white chocolate, right to the edges with the back of a spoon. Refrigerate until completely chilled.

Drizzle the melted white chocolate in a pretty design over the tops and serve to 8 delightful guests.

* decorate with a few berries on the side for a real wow factor