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| White Chocolate Crème Brûlée |
| 1/2 vanilla bean, split, seeds removed |
| 4 oz. white chocolate, chopped |
| Position a rack in the center of an oven and preheat to 325ºF. Line a baking pan with a kitchen |
| towel. Have a pot of boiling water ready. |
| In a saucepan over medium heat, warm the cream, vanilla bean and seeds until small bubbles form |
| around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the white chocolate |
| until melted and blended. Let cool slightly. |
| In a bowl, whisk together the egg yolks and 3 Tbs. of the sugar until pale yellow and thick ribbons |
| fall from the whisk, about 5 minutes. Slowly stir in the chocolate mixture. Place four 6-oz. |
| ramekins in the prepared baking pan. Strain the chocolate mixture through a fine-mesh sieve set |
| over a bowl and divide among the ramekins. Add boiling water to fill the pan halfway up the sides of |
| the ramekins. Cover the pan loosely with aluminum foil. Bake until the custards are just set |
| around the edges, 25 to 30 minutes. |
| Remove the ramekins from the pan and transfer to a wire rack. Cool to room temperature, then |
| cover and refrigerate for at least 4 hours. |
| Just before serving, sprinkle 1 tsp. of the sugar evenly over the surface of each custard. Using a |
| kitchen torch, melt the sugar according to the manufacturer’s instructions. Serves 4. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated