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[ RECIPE ] Raspberry & White Chocolate Creme Brûlée

11/01/2015 by Adam

creme brulee raspberry

We work extremely hard with our fitness and deserve the occasional indulgence, therefore when you do decide to try out a dessert in a restaurant or at home, you want it to live up to the calories that it comes with!

This is that dessert. The richness of white chocolate accompanied by the vanilla-infused cream custard perfectly compliments the slight tartness of the raspberries. It creates a perfect balance. 

Don’t be put off by the occasional treat, if you work hard on your diet, lifestyle and fitness on a regular basis and you’re at (or nearly at) your goal, having a dessert that is a little decadent will actually help keep you on track. 

(Serves 3)

500ml Double Cream
1/2 Vanilla Pod
4 Egg Yolks (Large Eggs)
1 Bay Leaf
50g Caster Sugar
150g White Chocolate
Punnet of Raspberries
2 tbsp x Golden Caster Sugar

 
  1. Place the cream into a saucepan along with the bay leaf and vanilla pod. When the cream starts to simmer, remove from the heat and leave to infuse for an hour. Stir occasionally to avoid a skin.
  2. Meanwhile add the egg yolks into a large bowl, add the caster sugar and whisk a little. Melt the white chocolate and leave to cool.
  3. Pre-heat the oven to 140C. Remove the bay leaf from the infused cream, as well as the vanilla pod. Halve the vanilla pod and add the seeds to the cream.
  4. Add the melted chocolate to the egg mixture, along with the infused cream and pour into a jug.
  5. Pour the mixture into 3 ramekins and place in a roasting tin with enough boiled water to cover the ramekins halfway up. Bake in the oven for 30-40 minutes. The custard will be cooked when there is only a slight wobble in the middle of the mixture.
  6. Remove the ramekins from the tin and, once cooled, place in the refrigerator until  ready.
  7. To make the caramel layer, evenly sprinkle the golden caster sugar across the top of the creme brûlée and, if using a blowtorch, carefully move the flame so that the sugar caramelises and goes golden. If you don’t have a blowtorch, heat the grill to the highest setting and once fully pre-heated, place the ramekin underneath it for 1-2 minutes. 

Filed Under: BAKING CLUB, Desserts, Recipes Tagged With: chocolate, creme brûlée, dessert, raspberry

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For people who love the world of Food & Fitness. This blog brings together recipes, ideas, knowledge & articles from both of these exciting areas! Meet Adam --->

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