Serves 5 people
- 500 ml Fresh cream, (2 cups)
- 100 grams Sugar, (1/2 cup) and 5 tsp sugar sprinkled over the brulee
- ½ Vanilla Bean,
- 75 grams White chocolate, (buttons or tablet, crushed)
- 5 Egg yolks
- 20 -25 grams frozen New Zealand Cassis (about 25 pieces)
- Heat oven to 150 degrees Celsius.
- Pour fresh cream into a saucepan and add half the sugar. Scrape seeds from the vanilla bean and seeds and bean to the cream.
- Heat cream, sugar, and vanilla mixture over low heat until sugar is completely dissolved. Remove from heat and allow to sit for 2 minutes
- Add the white chocolate to the cream mixture and stir until it melts completely and forms a smooth, creamy texture.
- In a separate bowl, stir together the egg yoks and the remaining sugar. Be careful not to create a froth.
- Gradually and slowly pour hot chocolate mixture into the yolk and sugar mixture stirring vigorously until combined. Strain through a sieve to remove strands of egg white and froth. If any froth remains on liquid, scrape it off.
- Pour custard into 5 soufflé dishes. Place 4-5 blackcurrants into each dish. Place into a roasting tray and add enough hot water (not boiling) to roasting tray to come halfway up the sides of soufflé dishes.
- Place in oven and bake for 55-60 minutes or till custards are just set in the centre. Remove from water and cool. Cover and refrigerate for 2 hours or preferably overnight.
- To serve: Sprinkle 1 teaspoon sugar over each custard and brûlée until sugar is browned. Serve immediately.
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