White Chocolate Raspberry Creme Brulee
Serve 8
Ingredients:
Custard
1 cup heavy whipping cream
3 ounce good-quality white chocolate, finely chopped
5 large egg yolks
¼ cup raspberry puree
1/2 teaspoon vanilla extract
Garnish:
2 Tablespoons granulated sugar
Fresh raspberries
Instructions:
Preheat oven to 325 degrees F.
In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.
In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.
Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight. Remove the crème brulee from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.
June 12th, 2008 at 3:02 pm
Stefanini — I tried making the risotto balls last weekend. First, let me say that they were absolutely delicious! My question is this: the mixture seemed to be too wet and I had a very hard time rolling the “balls”. Then when I went to roll them in the eggs and breadcrumbs many of them just fell apart. It seemed there was too much liquid so I want to know if all the measurements were correct. After fighting with them for an hour (since I doubled the recipe) we finally got about 60 balls and they were absolutely delicious. I just wanted to double check to see if I did anything wrong or if the ingredient list was correct. Even after putting the mixture in the refrigerator for about an hour, it still was difficult to roll them . . . even using a cookie scoop, it was a total mess!
June 13th, 2008 at 11:44 am
HI Carm:
Remind me where you saw the risotto ball recipe and I’ll take a double look at the ingredient ratios.
Off the top of my head, risotto needs to soak up liquid slowly. When you add the broth little by little sometimes you won’t use it all if your risotto is ready early (depends on humidity of air, heat of pan, heat source, type of risotto, etc.) Could that be the case? Also, it is best for the risotto to cool before making balls — try leaving the finished risotto in the fridge overnight. Refrigerators tend to suck moisture out of things and cooling the rice will help it congeal together better.
Let me know where you saw the recipe and I see if I can think of anything else!