White Chocolate Creme Brulee

Crème Brûlée, the Après Tout way – HD version from Mark Newton on Vimeo.


(makes 6)

2 tbsp of Caster sugar (plus more for browning the top)
4 egg yolks
1.5 pints of whipping cream
2oz white chocolate
1 vanilla pod (or vanilla essence)


Preheat the oven to Gas mark 3 (160 degrees) or a medium heat. Arrange your heatproof serving bowls in a large, deep oven tray and carefully fill with enough cold water so that it sits halfway up the serving dishes – this will form a basic bain-marie to cook your creme brulee.

Start by separating the egg yolks from the white to form the base of the custard. Whisk until beaten together.

Pour the cream in to a suitably sized saucepan, cut the vanilla pod in half and drop it in to the cream to infuse (alternatively scrape the seeds in to the cream and add the pod for additional flavour – vanilla essence will work just as well). Bring the cream and vanilla mixture to the boil. Once it has reached boiling point, add in the white chocolate and stir until it has dissolved.

Once the chocolate has dissolved carefully pour the mixture it in to the egg yolks – stirring all the time. Then, carefully pour the mixture though a fine sieve to remove any lumps.

Carefully pour the custard in to your heatproof serving dishes and place in the oven for around 15 – 20 mins or until you see the custard start to wobble.

Once cooled, place in to the fridge to chill until you are ready to serve.

To serve: sprinkle the tops of the brulee with caster sugar, then either place under a hot grill (or with a blowtorch) scorch the top of the puddings until the sugar turns brown.

Serve with a fruit salad.