The Most Romantic Crème Brûlée | Chef Jean-Pierre

By Chef Jean-Pierre · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F/162°C.
2. Heat the cream and vanilla in a saucepan and bring to a boil. Add the white chocolate and salt and stir until fully melted.
3. In a separate bowl, mix the egg yolks, orange zest and sugar. Slowly pour in the hot cream mixture while whisking to temper the eggs, then mix well.
4. Pour the custard into each ramekin, add the raspberries, and bake in a bain-marie (water bath) for 60 minutes. Each dish should sit three-quarters of the way in the water.
5. Remove from the oven and let cool at least 2 hours at room temperature, then refrigerate for 8 to 12 hours.
6. Before serving, sprinkle about 1 tablespoon of sugar over each custard and caramelize it. Serve immediately.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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