This super delish White Chocolate and Crème Brûlée is so tasty and heavenly it's the only dessert you will be making this season.
Beat the egg yolks and sugar until pale and creamy.
Combine the cream, milk, extra 2 teaspoons sugar and vanilla in a small saucepan and heat to a simmer. Remove from the heat, add the chocolate and stir until smooth. Slowly add the chocolate mixture to the egg yolks, stirring until combined
Divide mixture between 2 x 125ml greased ramekins. Dot with raspberries. Place in a baking dish; carefully pour boiling water to halfway up the sides of the ramekins and then bake in a moderately hot oven 190°C for 25 minutes or until just set. Cool slightly before refrigerating until cold.
Sprinkle top of each crème with extra sugar and then grill until caramelise
Time: 1 hour
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