- 375ml milk
- 250ml pouring cream
- 6 egg yolks at room temperature
- 1/4 C caster sugar
- 200g good quality white chocolate, broken into small pieces
- 20ml vanilla extract
- extra caster sugar for brulée top
- Heat the milk and cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
- While that’s off the heat whisk the egg yolks and sugar together in a large bowl with a balloon whisk.
- Add the warm milk mixture in a thin stream, whisking constantly, until combined. Return the mixture to the saucepan over medium heat and stir with a wooden spoon for about 9 minutes or until custard thickens and coats the back of the spoon.
- Remove from heat and add the white chocolate and vanilla extract and stir until it’s all melted and mixed. Set aside to cool for 5 minutes.
- Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.
- To serve, place about a teaspoon of caster sugar over the entire surface of each ramekin and blowtorch the sugar and enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.
- Alternatively if you don’t have a blowtorch you can use the grill / broiler. Place the créme brulees (straight out of the fridge) in a baking tray (with the sugar layer of course).
- Fill with cold water to the halfway mark of the ramekins. Add ice to the water bath and place in a very hot grill on the top shelf so the sugar sits directly underneath the heat. This will caramelise the sugar while the custard (hopefully) stays cool from the ice water bath. It won’t take long so keep an eye on it and don’t leave the room!