White Chocolate Créme Brûlée

For how much time I spend in the kitchen making sweets, I really haven't given much thought to sugar. I know the difference between brown sugar and powdered sugar and granulated sugar, but beyond that...it's all just sugar.  Then I tried a different type.  I got a bag of pure can sugar thinking it was just a little bigger grain, but when I tried it, I realized I was wrong.

Yes, the grain is bigger.  The taste is also just a little more complex...you have to try it to see what I mean, but it has a little more depth to it.  But the biggest difference was when I caramelized the sugar on top of the créme brûlée.

Do you see the difference?  The one on the left is the Zulka pure cane sugar and the one on the right is regular white sugar.  The white sugar melted too quickly and any pieces that had melted then burned right away, but the cane sugar melted more slowly and evenly.  Don't ask me to explain why it happened that way, just know that it did.  Just try it for yourself.

Ok, enough about sugar.  Do you ever wonder why créme brûlée is a fancy dessert, but pudding is not?  Just something to think about.  I can pretty much guarantee you that you aren't going to find puddin' on the menu at a fancy restaurant.

Because it's got a fancy french name, I think sometimes people get intimidated by créme brûlée, but you don't need to at all.  Actual prep time for these was about 15 minutes.  There's some cooking time and some cooling time and just a little bit of time playing with fire, but really, it's amazingly simple to make.

My brother-in-law has been making this version of the 'fancy pudding' for the past few years...it's the reason we're glad my sister married him ;)

WHITE CHOCOLATE CRÉME BRÛLÉE
6 egg yolks
12 Tbsp. sugar, divided
2 c. heavy cream
4 oz. white baking chocolate
1/2 tsp. vanilla

1.  In a mixing bowl, whisk together egg yolks and 4 Tablespoons sugar.  Set aside.

2.  In a small saucepan over medium-low heat, combine cream, chocolate and 4 Tablespoons sugar.  Stir continuously until all of the chocolate is melted and it reaches a smooth consistency.  

3.  Temper* the egg yolks with 1 c. of the chocolate mixture (*mix 1 c. of the chocolate into the egg yolks while constantly stirring), then mix the egg yolks back into the rest of the chocolate.

4.  Pour into 4 - 10 oz. ramekins.  Place ramekins in a 9x13" pan.  Make a water bath by filling the pan with 1" of water.

5.  Bake at 325˚ for 55-60 minutes (they will still be kind of jiggly in the centers but will set up in the fridge).

6.  Remove ramekins from water bath and cool for 10 minutes at room temperature then transfer to the fridge for at least 3 hours.

7.  Just before serving, sprinkle the tops with sugar and caramelize with a blow torch (or broil on high close to the top of the oven for a few minutes - watch closely), until the tops are golden brown. 

*This post was sponsored by Zulka Pure Cane Sugar; however, the opinions are all my own*

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