A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its own or with a piece of crunchy biscotti for dipping.
55 g (2 oz) good-quality white chocolate, finely chopped
290 ml (10 fl oz) cream (35% fat)
1 vanilla bean, seeds scraped
15 g (1/2 oz) chai tea leaves
135 g (43/4 oz/about 7) egg yolks
90 g (31/4 oz) caster (superfine) sugar (a)
100 g (31/2 oz) caster (superfine) sugar (b), for caramelizing
Preheat the oven to 140°C (275°F). Put the chocolate in a heatproof bowl. Put the cream and vanilla bean seeds in a saucepan over medium heat and bring to the boil. Remove the pan from the heat, add the tea and leave to steep for 5 minutes. Strain the mixture, then re-measure the cream and top it back up
to its original volume of 290 ml (10 fl oz).
In another heatproof bowl, whisk the egg yolks and sugar (a) together by hand until the mixture starts to lighten. Pour the cream mixture over the egg mixture and whisk together. Return everything to the pan over low heat and cook, stirring, until the temperature reaches 80°C (176°F). (If you don’t have a sugar thermometer, dip a wooden spoon in the mixture, lift it out and draw a line through the mixture on the spoon with your finger. If the anglaise runs straight over the line, it’s not ready. If the line holds without any drips, it’s ready. Do this process quickly, before the anglaise runs off the spoon.) Immediately strain the mixture over the chopped white chocolate, whisking to combine.
Divide the mixture evenly into six 8 x 4 cm (31/4 x 11/2 inch) ramekins and place them in a large baking dish or tin with sides. Place the dish with the ramekins in the oven and fill it with water so it comes halfway up the sides of the ramekins. Cook for 22–25 minutes. When it’s ready, the crème brûlée will be slightly wobbly but set. Remove the ramekins from the water bath and place them in the refrigerator for 2 hours to set completely. These can be made up to 48 hours prior to serving and stored in the refrigerator. To finish, sprinkle the surface with the sugar (b) before caramelising it with a blowtorch. If you don’t have a blowtorch, brown them under a grill (broiler) or serve the brûlées as they are.
Recipe and image from Chocolate by Kirsten Tibbals (Murdoch Books) $49.99. You can buy the book here.
Scare and thrill this Halloween with these three fabulous recipes.On October 16, 2015
Bankye is the indigenous name for cassava and Kaklo means fried – so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...On February 2, 2018
I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...On January 20, 2017
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!On March 18, 2016
Gluten-freeOn April 15, 2016
Crab is a real delicacy and a special treat, partly because so much effort goes into extracting the beautiful sweet white flesh. The best way to involve your mates in cooking is...On December 20, 2013