Our creamy EXCELLENCE White Chocolate with a Touch of Vanilla adds an extra level of decadence to this delicious dessert. Break through the caramel and delve into indulgence.
Try serving with a sprinkling of fresh raspberries for a beautiful flavour combination. You can use any leftover egg whites to make your own meringues. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
- 575 ml double cream
- 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, chopped
- A couple of drops of vanilla extract
- 6 egg yolks
- 50 g caster sugar
- To caramelise:
- About 6 tsp caster sugar
Preheat the oven to 160°C/140 Fan. Place 6 ramekins in a deep roasting tin.
Pour the cream into a saucepan and gently bring to a simmer. Add the chopped chocolate and vanilla extract and stir until completely melted and smooth. Remove from the heat and set aside.
Whisk the egg yolks and sugar together in a heat-proof bowl until pale.
Slowly pour the hot cream into the egg yolk mixture, whisking continuously. Strain and divide the liquid evenly between the ramekins in the roasting tin.
Transfer the roasting tin into the oven. Fill with hot water until it reaches the half-way up the sides of the ramekins.
Bake for 15 to 20 minutes or until just set with a slight wobble in the centre. Remove the ramekins from the roasting tin and leave to cool completely. Cover and chill in the fridge for at least 4 hrs.
Top each crème brûlée with about 1 tsp of sugar (enough to cover the surface) and spread in an even layer. Caramelise with a blowtorch just before serving. Leave to harden and serve.