By far, my favourite dessert to make - and eat - is crème brûlée. Two years ago, my good friends/sistas Sam and Kara, bought me a torch for my birthday. It's so hard to not love to make something when fire is involved!
I experiment a lot with different flavours... I typically make the classic most of the time (using real vanilla bean, not extract, of course!) but once in awhile I'll try something else out. I've made espresso, pumpkin, and now most recently, white chocolate.
If you're interested in the recipe, keep reading below! I used the Ghirardelli Classic White Crème Brûlée recipe on Martha Stewart.
Start by separating your egg yolks from the whites, then mix the yolks with sugar.
Chop your white chocolate into smaller pieces - I used Bakers brand.
Bring your cream to a simmer in your saucepan, then you can add in the white chocolate and whisk until it's thoroughly melted together.
Very slowly, add your egg yolks and sugar mixture. You'll want to temper it by adding some of the hot cream mixture to the egg yolks first, so that you don't end up with scrambled eggs!
Once it's all whisked together, separate the mixture into your ramekins, place them in a cake pan, and surround it with boiling water, going halfway up the sides of the ramekin.
After you take them out of the oven, you'll want to let them cool down, then place them in the fridge for 3-4 hours. Just before serving, take them out of the oven, and add sugar to the top.
Here's the fun part! Burn the sugar on top! If you don't have a kitchen torch, you can also place them under the broiler in your oven for the same effect.
Doesn't this look fun?
After you have successfully burned the sugar on each dessert, place them in the fridge for another 2 minutes before serving!
4 large egg yolks, at room temperature
⅓ cup plus 4 teaspoons granulated white sugar
2 cups heavy cream
4 ounces Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces
½ teaspoon pure vanilla extract
Preheat the oven to 300°F.
In a medium bowl, whisk egg yolks with ⅓ cup sugar until smooth.
In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.
Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1½ inches of water.
Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.