White Chocolate Raspberry Crème Brûlée

Ingredients for 4 servings:

• 120 g white chocolate, in pieces
• 200 g double cream
• 50 ml milk
• 1 tbsp sugar
• 3 egg yolks
• 1 pinch of salt
• 1 tsp vanilla extract
• 8 tsp jam (raspberry)
• e.g. raspberries, for decoration
• n. B. Sugar, brown, for caramelizing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Melt the white chocolate with the double cream, milk, and sugar over low heat. Set aside. In a bowl, mix the egg yolks, salt, and vanilla extract for one minute. Then carefully add to the chocolate cream, stirring constantly. If necessary, pour the mixture through a fine sieve. Divide the jam between four ovenproof dishes and pour the cream over it. Bake in the oven at 150°C for 35-40 minutes in a water bath (I used a deep baking tray). Then let it cool and refrigerate for at least 2 hours. Before serving, sprinkle with a little brown sugar and caramelize with a gas torch or under the oven broiler. Decorate with raspberries. Tip: The crème brûlée can also be made with other fruits. Simply use the corresponding jam.