So I have an agreement with my husband....I can keep buying baking stuff until I use them. Well, I had my purple blow torch for ages without doing anything with it...and what better thing to use it on than a Creme Brulee.
White chocolate Creme Brulee
175g fresh raspberries
100g caster sugar
5 medium egg yolks
600ml double cream
1 vanilla bean
175g white chocolate copped
6 tbsp demerara sugar
Rinse lightly the raspberries, then leave to dry on absorbent kitchen paper. Once dry, divide the raspberries evenly between 6 150ml ramekins or individual dishes(you can leave some on side for the decoration).
Whisk the caster sugar and egg yolks in a large bowl until very thick. Pour the cream into a heavy-based saucepan, place over a medium-high heat and bring to the boil. Remove from the heat and gradually whisk into the egg mixture, then whisk in the vanilla essence.
Place the bowl over a saucepan of simmering water and cook for about 15-20 minutes, stirring frequently, or until thick and the custard coats the back of a wooden spoon.
Remove the bowl from the heat, add the copped white chocolate and stir until melted and well blended. Pour over the raspberries in the ramekins and leave to cool. Cover with cling film and chill in the refrigerator for 6hours or until firm.
Preheat the grill (or use a blow torch). Remove the ramekins from the refrigerator and sprinkle 1 tablespoon of the demerara sugar over each, ensuring that the custard is completely covered.
Cook under the preheated grill for 5-6 minutes, or until the sugar has melted and began to caramelise.(I prefer the blow torch as you can control the carmallization). Remove from the grill, leave to cool slightly, then chill again in the refrigerator for at least 1 hour. Serve immediately.