Recipes 2

White Chocolate and Raspberry Crème Brûlée

  • Ready in: 3:00
  • Serves: 6
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White Chocolate and Raspberry Crème Brûlée

Ingredients

  • 300ml Kerrymaid Savoury & Dessert Topping
  • 200ml milk
  • 1 tsp vanilla bean paste
  • 6 egg yolks
  • 120g caster sugar
  • 1 punnet raspberries
  • 100g white chocolate drops

Directions

  1. Preheat the oven to 160°C. Simmer the Kerrymaid Savoury & Dessert Topping and the milk with the vanilla.
  2. Once the Kerrymaid Savoury & Dessert Topping has just come to the boil, remove from the heat and add the chocolate drops.
  3. Leave to cool. Now gently whisk the egg yolks with the sugar. Slowly pour in the Kerrymaid Savoury & Dessert Topping and chocolate mixture. Combine well.
  4. Now place a few raspberries in the bottom of each ramekin and pour the mixture on top.
  5. Pour boiling water halfway up a baking tray to create a water bath. Place the ramekins in this. Place in the oven for 30-35 minutes or until just cooked so that they give a little wobble. The Crème Brûlées will set futher once chilled.
  6. Once cold, sprinkle the tops of the Crème Brûlées with caster sugar and caramelise with a blow torch. Leave for a few minutes so the sugar hardens, and serve.

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