White chocolate crème brûlée
500 ml Creme Patisserie Unsweetened
100 g white chocolate
1 vanilla pod, seeds scraped
5 egg yolks
2 tbsp granulated sugar, plus extra for topping
Put Creme Patisserie Unsweetened, white chocolate and the seeds scraped from the vanilla pod into a pot and slowly heat. Keep stirring until the chocolate has melted. Allow to cool down a little.
Meanwhile, heat oven to 170°C.
Beat yolks and sugar until pale and fluffy and slowly add the white chocolate mix. Pour the mix into 6 ramekins and place them in a deep baking pan and pour boiling water into the pan to come halfway up the sides of the ramekins.
Place the pan carefully into the oven and bake for 25-30 minutes. Remove the ramekins and allow to cool completely and then place them into the fridge for a couple of hours.
To serve, sprinkle the rest of the sugar evenly on top of each ramekin and heat with a kitchen blowtorch or put into the oven under a hot grill to caramelise.