White Chocolate Crème Brûlée

1. 1

   Lightly grease 6 (4 oz) ramekins.

2. 2

   In a medium saucepan, bring milk, cream and vanilla almost to a boil.

3. 3

   Meanwhile, in a medium bowl, whisk together eggs, egg yolks, sugar and cornstarch. Gradually whisk in hot milk mixture then return to saucepan. Cook for 2-3 mins over low heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer for 3 mins. Add chocolate and stir until smooth. Remove from heat. Distribute between ramekins, cover surface directly with plastic wrap and chill overnight.

4. 4

   Just before serving, sprinkle sugar evenly over custards. Broil (or blowtorch) until sugar caramelizes.

* Per serving · 4 servings · Values may vary.

No additional tips available.