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White Chocolate Creme Brulee with Strawberry Coulis

Zola on

Put your egg yolks and the Truvia in a medium bowl. Whip with a whisk until the Truvia dissolves.

Chop the white chocolate into very small bits.

Heat the whipping cream on medium high. You want to keep an eye on it and watch for little bubbles to form on the sides of the pan. Don’t let it boil. When the bubbles form the cream is hot. Add the chocolate and take it off heat. Mix with a whisk until the chocolate melts and the mixture smooths out. Add the vanilla and stir again.

Now, carefully and SLOWLY add the chocolate to the egg mixture. DO NOT do this fast or the eggs will scramble and you’ll have a lumpy mess. It’s not difficult. Just go very slowly at first and then add in a slow stream while you keep stirring.

When the mixtures are combined in the bowl you are ready to fill your ramekins. You’ll need 8 ramekins in the half-cup size. Fill all eight ramekins equally. I use a measuring cup to make this easy. It’s sort of like filling cupcake tins. Make sure you don’t fill them all the way. You’ll have about a half-inch open at the top. You’ll fill that with sauce later.

Next step is to put the ramekins in an oven proof pan. I used a 9-by-13-inch for six of them and a 9-by-9-inch for the other two. Set the filled ramekins in the pan and then add water so it comes up halfway to the top of the ramekins. It’s about a half-inch of water.

Carefully put the containers in the oven. Bake for 45 minutes or until set. They might jiggle a bit but not much.

 

Remove from oven and set on the counter. I use a hot pad and a spatula to carefully remove the ramekins from the water bath and then I set them on a cookie sheet. Put them in the refrigerator to cool. Two hours minimum would be good.

While they are cooling you can make your coulis (sauce).

Clean and slice the strawberries. Put them in a medium saucepan and add the Grand Marnier. If you don’t cook with liquor, just add sparkling water instead. Add the Truvia and cook until the strawberries are softened. You can cook them until just softened or even down to almost a jam consistency.

You have two choices. You can either serve the sauce cold/room temperature on the crème brulee or you can heat it just before serving and have hot sauce on the cold custard. Both options taste lovely.

You can garnish with a mint sprig if you have one handy.

Enjoy!
Cheers,
Zola


 

 

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