2/19/2008
White Chocolate Creme Brulee
4 egg yolks
1 whole egg
1/4 cup granulated sugar
8oz white chocolate,chopped coarsely
2 cups whipping cream
1 cup half and half
3/4 t vanilla
1/4 t ground nutmeg
1/4 cup granulated sugar for topping
>how to make<
*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 and set aside.
*Heat the cream and half and half over medium heat just until it begins to bubble.
*Turn the heat to low and add the chocolate, stirring until melted.
*Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition.
*When the mixtures are incorporated, strain into a clean bowl.
*Stir in the vanilla and nutmeg.
*Ladle the mixture into 10 or 12 1/2 cup ramekins, or use a baking dish, such as a 6 to 8 cup souffle dish.
*Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes.
*For the ramekins, cook about 45 minutes.
*For the larger dish, cook about 1 hour.
*The finished dishes will be a light gold on top and slightly wobbly in the center.
*Remove pan from the oven and transfer the dishes to a rack to cool.
*Then refrigerate several hours, loosely covered, until chilled.
*Several hours before serving, start to caramelize the custards.
*Place an oven rack on second rack from the broiler.
*Heat broiler 10 minutes.
*If using the smaller ramekins, arrange on a baking sheet and sprinkle each about 1.5 teaspoons sugar.
*Place under broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color.
*Rotate the baking sheet during this time for even caramelizing.
*If using the larger dish, sprinkle the top evenly with 1/4 cup sugar.
*Place on oven rack and broil 6 to 7 minutes, rotating the dish once.
*Cool on racks and then refrigerate again until chilled.
4 egg yolks
1 whole egg
1/4 cup granulated sugar
8oz white chocolate,chopped coarsely
2 cups whipping cream
1 cup half and half
3/4 t vanilla
1/4 t ground nutmeg
1/4 cup granulated sugar for topping
>how to make<
*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 and set aside.
*Heat the cream and half and half over medium heat just until it begins to bubble.
*Turn the heat to low and add the chocolate, stirring until melted.
*Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition.
*When the mixtures are incorporated, strain into a clean bowl.
*Stir in the vanilla and nutmeg.
*Ladle the mixture into 10 or 12 1/2 cup ramekins, or use a baking dish, such as a 6 to 8 cup souffle dish.
*Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes.
*For the ramekins, cook about 45 minutes.
*For the larger dish, cook about 1 hour.
*The finished dishes will be a light gold on top and slightly wobbly in the center.
*Remove pan from the oven and transfer the dishes to a rack to cool.
*Then refrigerate several hours, loosely covered, until chilled.
*Several hours before serving, start to caramelize the custards.
*Place an oven rack on second rack from the broiler.
*Heat broiler 10 minutes.
*If using the smaller ramekins, arrange on a baking sheet and sprinkle each about 1.5 teaspoons sugar.
*Place under broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color.
*Rotate the baking sheet during this time for even caramelizing.
*If using the larger dish, sprinkle the top evenly with 1/4 cup sugar.
*Place on oven rack and broil 6 to 7 minutes, rotating the dish once.
*Cool on racks and then refrigerate again until chilled.
Labels: Creme Brulee, custard, ramekin, white chocolate
