Safety-scanned gluten-free recipe

White chocolate creme brulee

Name: White chocolate creme brulee
Ingredients: 568ml Double Cream; 100g White Chocolate Chips; Pod of Vanilla; 6 Egg Yolks; 2 tbs Caster Sugar; Top Caster Sugar

Imported with attribution from TheMealDB and screened by GlutenChat’s hidden-gluten safety scanner.

Prep: Not provided
Cook: Not provided
Serves: Not provided

White chocolate creme brulee — Image processed for GlutenChat at 1200 × 675 WebP where available.

Ingredients

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Directions

Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

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Source: TheMealDB