White Chocolate Crème Brûlée

Name: White Chocolate Crème Brûlée
Ingredients: 793 g heavy cream / double cream; 793 g heavy cream / double cream; 252 g whole milk / full fat milk; 252 g whole milk / full fat milk; 1 stick of cinnamon; Peel of half orange; 1 vanilla bean / pod; 1 vanilla bean / pod; 16 large egg yolks; 250 g white chocolate; 510 g mandarin purée; 5 g agar agar; 85 g granulated sugar (US) + extra for the burnt caramel; 85 g granulated sugar (US) + extra for the burnt caramel; Assorted fresh berries and edible flowers; Assorted fresh berries and edible flowers

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Crème Brûlée

793 g heavy cream / double cream
252 g whole milk / full fat milk

Dessert
Vegetarian
Gluten-free

Method

Crème Brûlée

Preheat a combi steam oven to 100°C / 212°F, at a high fan modus.
Split and open the vanilla pod, and then scrape the seeds out, retaining both seed and pod.
In a medium size pot, bring cream