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White chocolate creme brûlée

With MEGGLE Creme Patisserie Unsweetened

Ingredients

500 mlMEGGLE Creme
Patisserie Unsweetened
100 g White chocolate
1Vanilla pod, seeds scraped
5Egg yolks
2 TBSPGranulated sugar,
plus extra for topping

Preparation

Step 1

  • Put MEGGLE Creme Patisserie Unsweetened, the white chocolate and the seeds scraped from the vanilla pod into a pot and heat slowly.
  • Keep stirring until the chocolate has melted. Allow to cool down a little.
  • Meanwhile, heat the oven to 170°C.

Step 2

  • Beat egg yolks and sugar until pale and fluffy and slowly add the white chocolate mix.
  • Pour the mix into 6 ramekins and place them in a deep baking pan. Pour boiling water into the pan so that it comes half way up the sides of the ramekins.

Step 3

  • Place the pan carefully into the oven and bake for 25-30 minutes.
  • Remove from the oven, allow to cool completely and refrigerate for a few hours.

Step 4

  • To serve, sprinkle the remaining sugar evenly over each ramekin and heat with a kitchen torch or place under a hot grill in the oven to caramelise.