Introduction: White Chocolate and Raspberry Crème Brûlée Made With Milkybar
Often mistaken for being somewhat difficult to make, Crème Brûlée is surprisingly quick and easy. You can have the whole thing done in under an hour (including the cooking time!).
This is my take on a classic Crème Brûlée recipe, but made with a twist. I've replaced the traditional vanilla flavour with my most favourite chocolate in the whole world, Nestlé's Milkybar white chocolate.
Get stuck in and give it a go, I'd love to hear what other flavour ideas you might have as well.
Step 1: Ingredients and Utensils
To make the crème brûlée you'll need the following ingredients:
- 120g of Nestlé® Milkybar
- Punnet of Raspberries sliced into quarters, keep some whole for garnishing
- 450ml / 16fl.oz of Double Cream
- 50ml / 2fl.oz of Whole Milk
- 5x Free-range Eggs (yolks only)
- 75g / 2.5 oz Caster Sugar (for the mixture)
- 40g / 1.5 oz Caster Sugar (for the topping)
Note:Only the egg yolks are used in this recipe, the left over whites can be frozen or used to make meringue.
You will require the following kitchen utensils:
- Heavy-Bottomed Pan
- Deep Oven Tray
- Mixing Bowl
- 4-6x Ramekins depending on size
- Table Spoon for mixing
- Ladle or Large Spoon for serving mixture into ramekins
- Blowtorch or Grill for caramelising sugar
Step 2: Method
- Preheat the oven to 150°C / 300°F / Gas Mark 2
- Pour the cream and the milk into a heavy-bottomed pan over a medium heat on the hob and bring to a simmer.
- Break up the milkybar into pieces and add to the cream and milk mixture. Stir well to combine as the chocolate melts.
- Put the egg yolks into a bowl and pour in the caster sugar. Whisk together until the egg yolks and the sugar are well combined.
- While we wait for the chocolate to melt in the milk and cream mixture, we can place the sliced raspberries in the base of the dishes, allowing 3-4 raspberries per ramekin.
- When the cream and milk mixture is coming to a simmer and the chocolate is melted, pour it into the bowl with the egg yolk and sugar mixture.
- Stir thoroughly for a minute or two to dissolve the sugar.
- At this stage, you can chill the mixture in the fridge and make the brûlées later, or you can carry on with the recipe
- Ladle the brûlée mixture into individual ramekins.
- Place the crème brûlée dishes into a deep oven tray and pour hot water into the tray, until the water reaches halfway up the side of the dishes (this is called a bain-marie).
- Place the bain-marie into the preheated oven and cook the crème brûlées for about 30-35 minutes, until set firm but still with a slight wobble.
- Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately.
- For the topping, sprinkle half of the remaining caster sugar on top of the brûlées.
- You can either heat the surface with a mini-blowtorch, or you can place them under a medium grill until it forms a thin layer of caramel.
- Sprinkle over the rest of the sugar in a final layer and caramelise with the blowtorch or grill once again, to form a thick crunchy layer.
- The crème brûlées are ready to serve immediately, garnish with a whole raspberry and enjoy!