For the real sweet tooth: classic creme brulee in combination with white chocolate
250 ml of whipped cream
250 ml of milk
50 gr sugar
75 gr white chocolate
5 egg yolks
4 tbsp cane sugar (regular sugar is also possible)
1 vanilla pod
Creme brulee burner
- Preheat the oven to 125 degrees. Put a pan with milk and the whipped cream on the stove, just near the boiling point. Cut the vanilla pod lengthwise and scrape out the marrow with a knife and add together with the scraped vanilla pod. Melt the white chocolate in the cream mixture and let it just boil for 10 minutes. Let the mixture cool down a bit.
- Beat the egg yolks with 50 gr sugar creamy with the mixer. Then remove the vanilla pod and add the cream mixture to the beaten egg yolks. Stir well with a wooden spoon. Grease the baking dishes with a little butter and pour in the mixture.
- Put them in the oven for 35 minutes. Remove them from the oven, let them reach room temperature and then let them cool well in the refrigerator. Sprinkle cane sugar over the dishes and caramelize with a creme brulee burner.
You can easily make the creme brulee a day in advance. Only the sugar layer can be done just before serving, otherwise, it will become soft.