When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. —Carole Resnick, Cleveland, Ohio
- 3 egg yolks
- 6 tablespoons sugar, divided
- 1 cup heavy whipping cream
- 2 ounces white baking chocolate, finely chopped
- 1/4 teaspoon vanilla extract
- In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly.
- Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly.
- Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours.
- If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
- If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 2 servings.
Originally published as White Chocolate Creme Brulee in Cooking for 2 Fall 2007, p63
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