Hubby and I are very resistant when it comes to celebrating Saint Valentine’s Day in restaurants. We cannot fathom out the reason why couples are willing to spend the night dining in crowded restaurants which most likely are serving set menus and rushing through each course because of their fixed dining time.
Don’t get me wrong, I do love receiving flowers (note to Hubby: not only on V-Day) and spending this special day with him, at the comfort of our own crib. He would usually take over the kitchen on this day and surprise me with a special menu. Creme Brulee was one of the very first dessert he made for me.
Creme Brulee is a French dessert – a rich custard topped with a layer of burnt sugar. The traditional flavor is vanilla and for this recipe, white chocolate is incorporated for that extra creaminess and smoothness.
2 large egg yolks – room temperature
2 oz (55 g) white chocolate – cut into small pieces
1 1/4 cup (300 ml) whipping cream
2 tbsp + 2 tsp caster sugar
¼ tsp vanilla extract
4 tsp caster sugar (to sprinkle on top of the custard)
Makes 4 servings of 3 x 2 inch ramekins
Recipe source: All recipes
Preheat oven to 150°C / 300°F. In a medium saucepan, bring the cream to a gentle boil and turn off heat. Add in white chocolate and stir well until all the chocolate is melted. Set aside.
In a medium bowl, whisk the egg yolks and sugar together until pale and smooth.
Add in 2 tbsp of the warm chocolate mixture to the egg mixture and keep whisking to prevent the eggs from scrambling.
Slowly add in the rest of the chocolate mixture, whisking continuously. Add the vanilla extract.
If there is a layer of foam on top of the custard, use a spoon to skim off.
Pour the custard into four 2-inch ramekins or bowls, filling about 1-inch or half of the ramekins. Place them on a tray and pop it into the oven.
Before closing the oven door, create a water bath by filling the tray with hot water so the ramekins sit in about 1-inch of water.
Bake for 45 mins or until the custard is set. Jiggle the ramekins slightly and the center of the custard should be firm. Let them cool before refrigerating in the fridge for at least 4 hours or overnight.
Before to serve, sprinkle one tsp of sugar on top of the custard and gently tap on the ramekin on the counter top to spread out the sugar. Use a blow torch to caramelize the sugar. Alternatively, you could place them in the oven using the broiler mode for 5 mins or until the top is browned. Pop them back into the fridge for 10 mins before serving.