WHITE CHOCOLATE CRME BRLE

BREAK THE SUGAR CRUST AND SAVOR THE CREAMY CUSTARD THAT AWAITS YOU.

6 servings in 6 x 4oz (120ml) ramekins. INGREDIENTS: 2 cups (475ml) heavy cream 5 egg yolks cup (65g) sugar Pinch of salt 1x 3.5oz (100g) Bar LINDT SWISS CLASSIC White Chocolate, chopped White sugar to caramelize, approximately 1 teaspoon per ramekin METHOD:

Serve Crme Brle as is or with a small decoration of fresh fruit on one side (fresh berries, mint sprig).

Preheat oven to 300F (150C). Place 6 ramekins in a heat-proof baking pan, deep enough to ll with water to middle of ramekin. Whisk egg yolks, sugar, and salt together in a heat-proof bowl. Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted. Slowly pour the hot cream into egg yolks, whisking continuously. Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from sloshing into the Crme Brle mixture. Bake 30-35 minutes. Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving.

ABOUT BRLE: Crme Brle can be caramelized up to 2 hours before serving and returned to the refrigerator. To achieve the distinct, crunchy nish on top of a Crme Brle sprinkle an even layer of sugar on top of the dessert and using a Brle torch caramelize the sugar until golden brown. Hold the torch just above the top of the ramekin, and make sure you do not put the ame directly on the sugar. You can also use a broiler to achieve this affect. If using a broiler, make sure the ramekins are rotated to prevent uneven caramelization. Watch them closely, they will caramelize quickly.

From LINDTs Matre Chocolatier Ann Czaja.