New Zealand Cassis and White Chocolate Crème Brulee

Serves 5 people

Ingredients

  • 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)

Method

  1. Heat oven to 150 degrees Celsius.
  2. Pour fresh cream into a saucepan and add half the sugar. Scrape seeds from the vanilla bean and seeds and bean to the cream.
  3. Heat cream, sugar, and vanilla mixture over low heat until sugar is completely dissolved. Remove from heat and allow to sit for 2 minutes
  4. Add the white chocolate to the cream mixture and stir until it melts completely and forms a smooth, creamy texture.
  5. In a separate bowl, stir together the egg yoks and the remaining sugar. Be careful not to create a froth.
  6. 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.
  7. 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.
  8. 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.
  9. To serve: Sprinkle 1 teaspoon sugar over each custard and brûlée until sugar is browned. Serve immediately.

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