How to make
6 creme brulee molds with a volume of 4 fl oz (120 ml);
Oven - 300°F (150°C).
The molds are placed in a deep cooking vessel.
Beat the yolks and sugar and salt, until a white mixture is obtained.
Heat the cream, until it boils. Remove it from the heat and cool it for 2-3 minutes. Add the chocolate pieces, stir with a spatula, until they melt. It is added in a thin stream to the egg yolks, while beating constantly with a mixer on low speed.
The mixture is filtered through a sieve and poured into the molds. Arrange them in the baking pan and halfway of it needs to be filled with hot water.
Bake at 300°F (150°C) for about 30-35 minutes.
Take them out and cool them completely.
For the caramel, pour 1 tsp. of light brown sugar in each mold and caramelize it with a burner or bake it in the grill oven for a few minutes.
The Creme Brulee with White Chocolate is ready.
Note: I always make Creme Brulee according to the standard recipe, but for a long time I also wanted to try how it turns out with white chocolate. I can definitely say that this cream is wonderful, there is a subtle taste of white chocolate, the cream is thicker and uniquely delicious.
