White chocolate crème brûlée
The classic French dessert is given a fruity spin with the addition of zingy blueberries. This recipe comes from Belgravia gastropub, Ganymede
- Serves: 4 persons
- 150g blueberries
- 35g caster sugar
- 250ml double cream
- 150ml whole milk
- 45g caster sugar
- 65g (around 4) egg yolks
- 60g white chocolate, finely chopped
- 35g golden caster sugar
Step 1Cook the blueberries and sugar in a pan over a gentle heat until the berries break down, then cool.
Step 2Heat the cream and milk in a pan until steaming then slowly pour over the sugar and egg yolks, whisking constantly, before adding the chocolate and whisking to combine.
Step 3Heat the oven to 120C/fan 100C/gas 1. Put the moulds in a tray with enough just-boiled boiling water so it comes halfway up the moulds. Divide the blueberry compote between the moulds, then carefully pour the cream mixture over each one. Cook in the oven for 1 hour 15 minutes-1 hour 30 minutes or until the brûlées have a firm wobble. Cool then chill.
Step 4To finish, sprinkle the brûlées with sugar and use a blowtorch or put under a hot grill to caramelise the sugar until golden brown.