Raspberry And White Chocolate Creme Brulee - cooking recipe

Ingredients

6 None egg yolks
1/4 cup sugar
1 1/4 cups heavy cream
1 cup milk
6 oz white chocolate, chopped
1 tsp vanilla extract
1 1/4 cups raspberries
2 tbsp brown sugar

Preparation

Preheat the oven to 325\u00b0F. Arrange six 1/2-cup ramekins in a baking pan.
Whisk egg yolks and granulated sugar in a large heatproof bowl. Combine cream and milk in a medium saucepan and bring to a boil. Whisk hot cream into egg mixture.
Place bowl over a saucepan of gently simmering water (do not allow water to touch bottom of bowl). Cook, stirring, for 8-10 mins until mixture thickens and coats the back of a spoon. Add chocolate and vanilla, stirring until chocolate melts.
Pour custard into ramekins. Pour enough boiling water into baking pan to come halfway up sides of ramekins.
Bake for 15 mins. Gently press raspberries into surface. Bake for a further 10-15 mins until custard is just set. Remove from water and allow to cool. Cover and refrigerate overnight.
To serve, preheat the broiler. Place ramekins in a shallow, flameproof dish filled with ice cubes and a little water. Sprinkle each custard with 1 tsp brown sugar and gently press it over entire surface with fingertip. Broil for 1-2 mins until sugar caramelizes.