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09/ 04 / 2015


My German brother-in-law and my husband are crazy about this sweet version of crème brûlée. I don’t find it strange because my brother-in-law loves the white magnum ice cream bar and my husband has a child’s taste for food. In fact, who can understand these guys! Jokes aside, this dessert is really tasty, extremely easy to makes and, if you think about inviting some friends over to your house, you can prepare it the day before,  so it’s gonna make your life easier and the dessert will be guaranteed! There is an excellent restaurant in Bragança Paulista–SP (Brazil) called French restaurant and its owner, the French chef Francis Pastoret, makes gorgeous crème brûlée, the only difference between his recipe and the recipe described below is the fact that instead of adding white chocolate, he uses only sugar and increases its amount to 75 grams. The French restaurant is a wonderful place to go to at the weekend! I took this White Chocolate Crème Brûlée recipe from the Le Cordon Bleu book called Chocolate Bible, but of course, I changed it a little bit! During my stay in London, I took many culinary courses at different schools, but it was at the Le Cordon Bleu that I left all my pounds sterling!




                     Total time: 1 hour                                      Makes: 6 ramekins



- 2 cups double cream (500 ml)

- 130 grams white chocolate

- 6 egg yolks, sifted

- 1 tablepoon refined sugar

- 1 tablespoon vanilla essence or 1 vanilla pod, split

- granulated or mascavo sugar to caramelise over the cream




1.  Preheat the oven to 180C/350F;


2.  Using the tip of a knife, scrape the seeds from the vanilla pod and reserve (if you’re gonna use vanilla essence, you should only add it when you get to step 5, in the mixer;


3.  Pour the double cream into a saucepan over low heat. Add the vanilla seeds, the white chocolate, chopped and melt it over a bain-marie;


4.  Beat egg yolks and sugar together until pale and fluffly;


5.  Then add the mixture of melted white chocolate and vanilla essence (add only if you choose the essence). Mix well to combine;


6.  Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.


7.  Place the bain-marie into the centre shelf of the oven and bake for 35-45 minutes, or until the custards are just set but still a bit wobbly in the middle, like gelatin;


8.  Remove the ramekins from the water and set aside to cool at room temperature. Cover the ramekins with aluminium foil and place them into the fridge overnight.


9.  When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Then caramelise with a chefs' blow-torch. Or preheat the oven grill to its maximum temperature and place the ramekins under the grill until turns golden. Serve immediately.




 - Boil water to put into the pan in the oven for the bain-marie;


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