Guest Post: White Chocolate Crème Brûlée

Lizzy is quite the busy bee - she runs a blog that's chock full of tastiness, she's super active in the foodie blogger community (I'm sure she's posted a comment on your blog at least once or twice), and she participates in online challenges like Daring Bakers and French Fridays with Dorie (both which scare the bejesus out of me). I was really lucky that she found time in her busy schedule to prepare a beautiful guest post for us. Yep, while I'm passed out after our trip, in a daze and wondering what time/day/year it is, Lizzy is hard at work, baking up a storm. A really really delicious storm.

Thanks Lizzy!

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Mmmmm....creamy custard with sweet crusty topping~

Plain Custard~

Topped with turbinado sugar~

Finished crème brûlée~

It's my pleasure to guest post for Courtney while she's recovering from jet lag...I know I'd be exhausted after wining and dining my way through Paris. Of course, it goes without saying that I'm a big fan of anyone with a cake blog...and jumped at the chance.  In honor of Courtney's trip, she asked me to make something French...and I'd been wanting to make a white chocolate crème brûlée for some time. I just adore white chocolate...and I closed my eyes and pictured myself in a French cafe as I sampled a creamy bite topped with a bit of the paper thin, caramelized topping...yes, it was perfection.

You'd think I could make this with my eyes closed after all the times I've made the Le Cirque recipe...my go to recipe for a traditional crème brûlée. I accidentally added too much cream to start with, but I just added a couple more yolks to fix that goof.  Then, when removing the ramekins from the hot water bath with tongs, I lost my grip...and both the water and custard flew up into my hair and face.  Before I had even cleaned up the floor, there was a knock at the door...and I  answered with my dark hair spotted with glops of yellow custard and a few red spots on my face from my unintentional facial. He was polite enough not to comment on my stylish new look...as he took measurements of my pantry.  But note to self...when using square ramekins, tongs are not an effective removal tool!



Thanks, Courtney, for inviting me to share on your wonderful blog.

Crème brûlée is one of those desserts that is a breeze to prepare. Here are a few hints to making a perfect, silky dessert:

• Make sure to temper your egg yolks. This means adding just a bit of the hot cream to the yolks, whisking constantly, so that you warm up the eggs instead of cooking them.
• Strain your custard before pouring into the ramekins.  This will remove any cooked egg bits.
• Using a small kitchen torch makes a crisper sugar topping, but the broiler is an excellent option.  Refrigerate for about 5 minutes after torching to allow the custard to firm up again.
• Brown or white sugar can be used as the topping. I prefer turbinado sugar (sugar in the raw) if you can find it.  If you use brown sugar, spread it out and dry on a baking sheet to allow for easier sprinkling. 
• Be careful removing the ramekins from the water bath! 

White Chocolate Crème Brûlée...adapted from Ghirardelli



4 egg yolks

1/3 cup sugar

2 cups heavy cream

4 ounces white chocolate, chopped

1/2 teaspoon vanilla

Turbinado sugar (sugar in the raw)

Raspberries and fresh mint, optional



Preheat the oven to 300º. 



Whisk
together yolks and sugar in a medium bowl.  In a saucepan, heat cream
to a simmer.  Add white chocolate to cream and whisk until chocolate
melts.  Drizzle a few tablespoons of cream/chocolate mixture into the
yolks, whisking constantly to prevent egg from cooking.  Add the rest of
the cream to the yolks and whisk to combine.



Strain
liquid through sieve into a large glass measuring cup.  Pour into 4
6-ounce ramekins. Place ramekins into a baking pan and pour hot water
into pan so that it is 1-1 1/2 deep.  Bake for 45 minutes or till  centers only
jiggle slightly when moved. Remove ramekins from water bath.  Cool, then refrigerate till chilled.  




To serve, sprinkle with turbinado sugar and broil for 3-4 minutes till sugar is caramelized or melt sugar with a butane torch.  Serves 4.