Give me a few short hours with my earphones, a good book and a never ending supply of these creme brulee's and I will become one happy girl.
Delicate flavours of cinnamon, star anise, cardamom and white chocolate baked in tiny pots and encased in burnt sugar...
... I would stop at two, If I could.
These is literally no time to relax these past few weeks and I am impatiently waiting for my 2-week holiday soon. I'm jumping in my shoes.
In the mean time I'll leave you with this song that I have been cooking to and a recipe that I have been making for dessert.
White chocolate chai creme brulee
- 5 large egg yolks
- 60g caster sugar
- 500ml heavy cream
- 1 star anise
- 2 cardamom pods, crushed
- 1/2 cinnamon stick
- 1/2 vanilla bean, seeds scraped
- 100g white chocolate, chopped
- sugar to caramelize
- Preheat the oven to 150C.
- Whisk the sugar and egg yolks until combined.
- Meanwhile, place the cream, star anise, cardamom pods, cinnamon, vanilla beans and the seeds into a medium sized pot and bring to a light simmer.
- Remove from the heat and add the white chocolate, stirring until melted.
- Pour the cream mixture in a medium stream to the eggs, whisking continuously to combine.
- Pour into 6 ramekins (depending on size).
- Place in a large roasting dish an pour enough water in the dish to reach halfway up the sides of the ramekins.
- Bake for 30-35 minutes.
- Cool and refrigerate for 2-3 hours.
- Cover the tops generously with sugar and use a torch to lightly caramelize the tops.s
- Serve chilled.