November 27, 2004

White Chocolate Boysenberry Creme Brulee

White Chocolate Boysenberry Creme Brulee
6 tablespoons heavy whipping cream
1 ounce white chocolate chips
2 large egg yolks
1/4 teaspoon vanilla extract
2 teaspoons sugar
6-8 boysenberries, fresh or canned

1. Puree boysenberries.
2. Bring cream to a simmer in heavy medium saucepan. Remove from heat, add white chocolate and whisk until melted.
3. Whisk yolks, boysenberries and vanilla in medium bowl. Slowly whisk cream mixture into yolk mixture to blend well. Strain to remove any seeds. Pour into ramekin.
4. Bake in a water bath until center is just set, about 24 minutes. Cool on rack. Chill overnight

And the verdict is.....tasty!

The boysenberry was subtle, the custard was smooth and delicious, and the top was browned and crunchy, just as it should be. I am so impressed! I am going to use this recipe as a base for new cb's and just make single servings from now on to cut down on waste and botched recipes.

I love crème brulee. :)