Freycinet Lodge Restaurant
Coles bay
WHITE CHOCOLATE AND BLUEBERRY CRÉME BRULEE
1Ltr double cream
250g melted chocolate
50g caster sugar
8 egg yolks
1 vanilla bean
150g blueberries
Pre-heat oven to 150°C.
Split vanilla bean and scrape the seeds in to cream, bring to the boil.
In separate bowl mix sugar and egg yolks, add the hot cream and stir well, till mixture coats the back of spoon evenly. Strain mixture over white Chocolate and stir well again.
Evenly share the blueberries into ramekins and cover with brulee mix.
Arrange dishes in baking pan and pour enough hot water in the pan to come half way up the sides of the brulee dishes.
Bake for about 45 minutes.
Let custards cool in baking pan for a couple of hours and then place in the refrigerator until you need to serve.
Just before serving sprinkle with caster sugar and caramelize with a blow torch or under a very hot grill till sugar is brown in colour.
Posted by allan at 11:36 AM. Filed under: The Recipes • The Seasons • Summer • The Restaurants •
