Another recipe inspired by the one and only French cuisine is our take on a traditional Crème Brûlée, with a chocolatey twist. Our version, a White Chocolate Crème Brûlée recipe makes for the perfect dinner party dessert. The recipe offers a wonderful pairing of Food Thoughts White Chocolate Chips and passion fruit, that results in a deliciously smooth texture. Breaking the French patisserie tradition, this white chocolate crème brûlée recipe is simple, without compromising on the end result.
Food Thoughts white chocolate chips are unlike any other white chocolate on the supermarket shelves. No surprise they have won a Great Taste Award 2023. The judges’ feedback was overwhelming: ‘Smooth texture with a distinctive flavour from the cocoa butter and less sweet than many white chocolates.’ As they contain 35% cocoa solids, they are more chocolatey than others.
These individual Crème Brûlées can be made in 2-3 days in advance in individual ramekin dishes and kept in the fridge. So all you’ll need to do is prepare the caramelised topping at the last minute, serve and enjoy!
You will need
- 120g Food Thoughts White Chocolate Chips
- 6 egg yolks
- 2.5 tbs caster sugar
- 6 passion fruits
- 570ml double cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 6 tsp caster sugar for crunchy caramel topping
- You will need: 6 ramekin dishes and a deep roasting tin
Scoop out the flesh of the passion fruits into a blender cup or food processor bowl. Add the lemon juice and blend for 2 or 3 seconds to break up the flesh but be careful not to break up the seeds. Put the pulp into a sieve and strain the liquid so that you remove the seeds. Set aside. Preheat the oven to 160C / 140C Fan/ Gas mark 3.
In a small pan, heat the cream, white chocolate and vanilla extract gently and constantly stirring until you have a smooth glossy mixture. Now gradually add the passion fruit while mixing over the course of a couple of minutes to make sure it does not split. Take the pan off the heat and set to the side.
Whisk the egg yolks with the 2.5 tablespoons of sugar until it has turned pale. Add the cream mixture from the pan whilst stirring constantly. This should be done slowly so that the eggs do not cook.
Boil a kettle full of water. Place your ramekins into the deep roasting tin and place in oven then pour in the boiling water until it sits half way up the side of the ramekins. Bake for 15-20 minutes (the centres should wobble).
Remove the ramekins from the oven and leave to completely cool in the fridge - at least a couple of hours. If you wish to make these in advance then you can leave then in the fridge for up to a couple of days before the last stage.
Take the completely cooled brûlées out of the oven and sprinkle each with a teaspoon of caster sugar. Shake each one so that the sugar is evenly spread across. You will then need to heat / slightly burn the sugar on top to make a crisp caramel top. This looks better if it is done with a culinary blowtorch.
Serve the White Chocolate Crème Brûlées once the tops have hardened. They can be decorated with passion fruit halves or other fruits such as strawberries, raspberries or blueberries.