White Chocolate Crême Brulée

Stemming from a French classic, this recipe includes two novel ingredients: the white chocolate to bring some extra sweet taste and the kiwi for its tanginess and color. Looking just the same as a regular crême brulée on the surface, this dessert is guaranteed to surprise guests after their first spoonful. The recipe takes time but may be prepared well in advance and caramelized at the last minute.

Ingredients

Serves 6

  • 1 quart crême fraiche
  • 1 cup sugar
  • 6 egg yolks
  • 2 quarts hot water
  • 1/2 lb. white chocolate
  • 3 kiwis

Directions

Preheat the oven to 325℉.

In a medium saucepan, heat the crême under medium heat. Break the chocolate into small chunks and drop them into the heating crême. Slowly bring to a boil and make sure the chocolate is fully melted into the crême. Remove and let rest for 15 minutes.

Cut two kiwis in half then peel them from the inside and cut into quarters. Cut each quarter in slices 2mm thick and reserve in a bowl.

In a medium bowl, whisk the yolks and the sugar until mix is consistent. Add the cream to the bowl a little at a time, stirring as you pour it. Pour the liquid into six ramequins and evenly integrate the pieces of kiwi into the ramequins, first halfway through and again at the end.

Set the ramequins into a large cake pan and pour the hot water around them. Bake for 70 to 75 minutes. Remove from oven and refrigerate for at least 2 hours and at most 3 days.

At least 30 minutes before serving, remove the ramequins from the fridge. Cut the last kiwi in half, remove the skin, then cut 6 slices, 2mm each. Sprinkle sugar on top of the ramequins, then torch lightly until surface is brown. Let set for another 5 minutes, then add one kiwi slice on top of each ramequin.