White Chocolate Creme Brulee
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
63
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Special equipment: six 6-ounce ramekins and a kitchen blowtorch, optional Combine the milk and cream in a large bowl
2
Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute
3
Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour
4
Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar
5
Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding
6
Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface
7
It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar
8
Let sit a few minutes before serving If you don't have a blowtorch, you can use a broiler
9
Preheat the broiler to high
10
Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized
11
This should take only 1 to 2 minutes, so don't walk away
12
Let sit a few minutes before serving
13
You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot
14
Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar
15
Repeat, reheating the measuring cup once or twice in between if necessary