3. White Chocolate Brûlée

Preparation info
  • Fills


    small ramekins
    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About


  • 2 egg yolks
  • 50 g white chocolate, grated
  • 20 g


Put the eggs, chocolate and sugar into a heat-proof bowl. Heat the cream and milk in a saucepan until just boiling and pour over the egg mix. Whisk until thick over a pan of boiling water for about 15-20 minutes. Put into a tub and refrigerate until cool. Place 3-4 fresh raspberries into each small ramekin pot and spoon over the brûlée mixture. Smooth over with a pallet knife. Immediately befor