White Chocolate Crème Brûlée
400400 g cream
100100 g milk
11 Country Range Vanilla Pod
150150 g Country Range White Chocolate
7575 g Country Range Free Range Medium Egg yolk
- 1In a sauce pan boil the cream, milk, and the split vanilla pod.
- 2Pour hot mix over chocolate, use a whisk to fully melt chocolate.
- 3Pour mix whilst whisking continuously, over the egg yokes so that mix doesn't split or cook the yolks.
- 4Pour mix into desired moulds cook in oven at 100°C until cooked (cooking time would depend on size mould used) as a guide 30 minutes.