White Chocolate Raspberry Crème Brûlée
4 egg yolks
3 oz sugar
2 cups heavy cream
1 vanilla bean, split
4 oz white chocolate, melted
1 cup fresh raspberries
4 oz white sugar
- Preheat oven to 325 degrees. In a large mixing bowl whisk together the egg yolks and the 3 ounces of sugar. The consistency should be smooth and the egg yolk color will be lighter.
- In a medium-sized saucepan, combine the cream and vanilla bean. Bring the mixture to a boil. Temper the the eggs and cream together by adding a small amount of the hot cream vanilla mix to the whipped eggs and then add the egg-sugar mix back to the hot cream vanilla bean mixture and fully incorporate. Add the white chocolate to the mixture and stir.
- Place 3-5 raspberries in each ramekin and pour the mixture evenly into each dish. Cover highly and bake at 325 degrees for 20-30 minutes. Allow to cool completely. Place once ounce of sugar on each creme brûlée, with a blowtorch caramelize the sugar to an even golden brown color. On four large dinner plates, place a doily in the center and place the creme brûlée on top of the doily. Garnish with raspberries and a sprig of mint.