White chocolate brulee recipe
- 310 ml (10.9fl oz) Milk
- 300 ml (10.6fl oz) Thickened cream
- 6 Egg yolks
- 250 g (8.8oz) White chocolate, finely chopped
- 150 g (5.3oz) Pomegranate pulp or 300ml pomegranate juice reduced to 150ml with 1 tbls sugar.
- 110 g (3.9oz) Demarea sugar
- Place six 125ml ramekins on a tray.
- Combine the milk and cream in a saucepan over a medium heat and bring almost to a simmer.
- Remove from the heat.
- Meanwhile, whisk the egg yolks in a medium-sized bowl until just combined.
- Gradually whisk in the hot milk mixture.
- Return to the clean saucepan and cook over a low heat, whisking constantly for 5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
- Remove from the heat, add the chocolate and stir until the chocolate has melted.
- Strain into a jug.
- Divide the pomegranate pulp among the ramekins and pour on the custard.
- Place in the refrigerator for 6-8 hours, or until lightly set and a skin has formed on the surface.
- Now sprinkle with demerara sugar and caramelize with blowtorch or flash under grill until sugar turns dark brown.
- Cool and tuck in.
cream, egg yolks, white chocolate, pomegranate, sugar
Taken from www.lovefood.com/guide/recipes/12312/ed-baines-white-chocolate-brle (may not work)