Raspberry and White Chocolate Creme Brûlée

Servings:

• 4-6 people

Ingredients:

For the custard base:

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup white chocolate chips (high-quality)
• 1 cup fresh raspberries

For the caramelized sugar topping:

• 2 tbsp granulated sugar

Instructions:

Step 1: Prepare the custard base

In a medium saucepan, combine heavy cream, granulated sugar, and whole milk. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove from heat and stir in vanilla extract and white chocolate chips until they have melted and the mixture is smooth. Let cool to room temperature.

Step 2: Add fresh raspberries

Once the custard base has cooled, fold in the fresh raspberries.

Step 3: Prepare the caramelized sugar topping

In a small bowl, mix together granulated sugar and a pinch of salt.

Step 4: Assemble and bake

Pour the custard mixture into ramekins or small baking dishes. Sprinkle the sugar topping over each ramekin.

Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

Bake at 375°F (190°C) for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

Step 5: Caramelize sugar topping

Remove from oven and sprinkle a thin layer of granulated sugar over each ramekin. Caramelize with a kitchen torch or under the broiler for 1-2 minutes, watching carefully to avoid burning.

Notes:

• Use high-quality white chocolate for the best flavor.
• Don't overmix the custard base, as it can become too dense.
• Let the creme brûlée cool completely before serving.
• You can make this recipe ahead of time and refrigerate or freeze until ready to serve.