PORTABELLA YACHT CLUB'S WHITE CHOCOLATE CREME BRULEE
Yield: 5 custard cups
- 5 LARGE EGG YOLKS
- 1/2 CUP SUGAR
- 2 CUPS HEAVY WHIPPING CREAM
- 3 OUNCES WHITE CHOCOLATE
- 1/2 TEASPOON VANILLA EXTRACT
- 2 TABLESPOONS SUGAR
Instructions:Position rack in center of oven and heat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in a medium bowl. Bring the cream and remaining 1/4 cup sugar to a simmer in a heavy saucepan. Reduce heat to low. Gradually add chopped white chocolate to cream mixture and whip until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Stir in vanilla.
Ladle the custard into 5 custard cups. Place cups in large baking pan. Add enough water to pan to come halfway up the sides of the cups. Bake until custard is set in center, about an hour. Remove custards from water and cool. Cover and refrigerate over night.
Next day preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar carmelizes watching carefully. Refrigerate up to 1 hour and serve cold.