A lovely dessert for chocolate lovers, with the added bonus of sweetly fragrant preserved violets and a crunchy caramel topping, easy to make, which is just as well, as it will quickly become a family favourite. CrÃ¨me brulÃ©e are made in special earthenware dishes which are wide and shallow.
The crÃ¨me brulÃ©e is left to set and become cold before being sprinkled with sugar, which is then traditionally caramelised with a round heated iron placed over the sugar – you can also do this under a hot grill, but be careful not to burn the sugar – it should be golden-brown and will cool to be crunchy, which gives a nice texture difference to the cold cream.
Difficulty : Easy
Preparation time : 20 minutes
Refrigeration Time : 2 to 5 hours
40 cl Single cream
120g White Chocolate
6 egg yolks
40g caster sugar
40g Demererra sugar
80g Crystalized violets
Preheat the oven to 100Â°c. Bring the cream to a gentle boil in a saucepan, as soon as it starts to simmer add the white chocolate chopped into small pieces, stirring with a whisk until it is completely blended.
Beat the egg yolks gently in a mixing bowl with the caster sugar then slowly add the cream and chocolate mixture, stirring constantly.
Put the mixture into crÃ¨me brulÃ©e dishes or ramekins then put in the oven for 30 minutes, before leaving to cool in the refrigerator for 2 to 3 hours – they can be left overnight if you wish to make them in advance.
Just before serving, sprinkle the tops of the crÃ¨me brulÃ©es with demerrera sugar – put under a hot grill for a couple of minutes to caramelise the sugar – being careful not to burn the sugar.
Serve immediately, decorated with the crystalized violets.