Recipe: Ruth Pretty’s Blackcurrant & White Chocolate Crème Brûlée
There’s no need to save this silky smooth dessert for only special occasions, it’s simply too irresistible.
Words: Ruth Pretty Photos: Carolyn Robertson
75g white chocolate (roughly chopped bar or buttons)
½ teaspoon vanilla essence or extract
5 egg yolks
25g frozen blackcurrants (keep frozen until required)
6 teaspoons sugar, for sprinkling
Heat oven to 150°C. Put the cream and first measure of sugar into a saucepan set over low heat. Stir until the sugar has dissolved and bring to a boil. Reduce the heat to low, simmer for 2 to 3 minutes then remove from the heat.
Add the white chocolate and vanilla to the cream mixture, Stir until smooth, but not frothy. In a separate bowl, lightly whisk the egg yolks until combined but not frothy. Slowly and gradually whisk cream mixture into yolks. Strain liquid through a sieve, aiming for a “no-froth” mixture. If any froth does form, scoop it off before pouring the mixture into six small soufflé dishes or ramekins that are sitting in a deep roasting tray. Divide the blackcurrants between the dishes.
Pour enough hot (not boiling) water into the roasting tray to come halfway up the sides of the dishes. Bake for 55 to 60 minutes, or until the custards are just set in the centre.
Remove from the roasting tray and allow to cool, then cover and chill (preferably overnight). Just before serving, sprinkle 1 teaspoon sugar over each custard. Use a brulée torch to caramelize the sugar. Serve immediately.