Summary

Ingredients

• 120 g chocolate, white, in pieces
• 200 g double cream
• 50 ml milk
• 1 tablespoon sugar
• 3 egg yolks
• 1 pinch (s) salt
• 1 teaspoon vanilla extract
• 8 teaspoons jam, (raspberry)
• raspberries, for decorating
• Sugar, brown, for caramelizing

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Instructions

1. Melt white chocolate with creme double, milk and sugar at low temperature. Put aside.
2. Mix the egg yolks, salt and vanilla extract in a bowl for a minute. Then carefully add to the chocolate cream, stirring constantly. Pour the whole thing through a fine sieve.
3. Now distribute the jam on 4 fireproof molds and pour the cream on top.
4. Cook in the oven at 150 ° C for 35-40 minutes in a water bath (I used a deep baking sheet). Then let it cool down and put it in the fridge for at least 2 hours.
5. Before serving, sprinkle with a little brown sugar and caramelize with a gas burner or under the grill. Decorate with raspberries.
6. Tip: The crème brûlée can also be prepared with other fruits. Then just use the appropriate jam.