Friday, 28 August 2015

GBBO15 Wk 4 - White Chocolate & Raspberry Creme Brulee

So here we are at week 4 of GBBO and I think we are starting to see the stronger bakers emerging. Sadly my two favourite bakers don't appear to quite be there! Sandy left this week and Matt remains, but is perhaps on borrowed time? It's a shame really, I like that he is a baker that I can relate to, some of his recipes are untried and the results are not always as expected, but he gives it a good go and seems to always have at least one strong round each episode. I'm afraid that GBBO may start to go down the route of Masterchef and have contestants that are far and above the Joe Average home baker - making it and the challenges set unrealistic for those watching at home, I guess we shall see?

So onto this week's theme - desserts. I've posted a salted caramel baked cheesecake recipe already this year and with no dinner parties planned, making a tower of meringues to fill with cream & fruit seemed a little excessive (and expensive!). I've never made creme brulee before, despite eating more than my fair share so I was excited to give a recipe a go. Unlike most of the contestants recipes this one does not need the custard to be cooked first, making it perfect for a novice brulee maker! My original flavour pairing of spiced apple & blackberry was scuppered by the distinct lack of berries in the garden, but this white chocolate & raspberry version more than made up for it.
 

White Chocolate & Raspberry Creme Brulee - Makes 6 individual ramekins

450ml double cream
80g white chocolate chopped
5 medium egg yolks
45g caster sugar
1.5tsp vanilla extract
100g frozen raspberries - I broke mine into small pieces, but you can leave them whole if you prefer
Extra sugar for topping - I used both soft brown sugar & icing sugar, preferring the finish from the brown sugar.

Preheat your oven to 180C/Gas 4

In a medium sized saucepan gently heat the cream and chocolate until the chocolate has all melted, set aside.
In a bowl whisk together the egg yolks, sugar and vanilla until pale. Slowly stir in the cream mix and combine with the egg mix. Add the raspberries and fold in. Pour the mix into your ramekin dishes.


Place the ramekins into a large roasting tin and fill with boiling water halfway up the side of your dishes. Bake for 18-20 minutes or until they have a slight wobble but are set. Leave to chill for 1 hour in the fridge.

To finish heat your grill to medium hot. Sprinkle 1 tsp of sugar onto the top of each brulee and spread around. Caramelize for 2-3 minutes. The tops will be extremely hot. Do not touch them with your finger to see if they are melted enough...like me! Leave to harden for 5 minutes and serve immediately.



Un-caramelized brulees can be stored in the fridge for 3 days.

Next week - "Free From" bakes


Linking up with

Mummy Mishaps

Cook Style #GBBO

27 comments:

  1. My favourite from when the contestants were revealed was Alvin but he didn't seem to have a very good week this week so like Mat he might be on borrowed time too!

    These look lovely and you used the grill so Mary will be very happy :) x

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    1. Thanks Cat - I'm holding out for a blowtorch in my Christmas stocking! x

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  2. Your creme brulee looks fab. With white chocolate and raspberry, it must be delicious too.

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  3. Mmm, lovely creme brulee, and you've made it sound so straight forward to make with beautiful flavours. Yum :-)
    Angela x

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    1. Thank you Angela it really was so easy, none of that custard making to start with! x

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  4. i have never made a creme brûlée - i should have really for this! i love raspberry and what chocolate anything so i would happily scoff these lol
    thank you for linking up x

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    1. Thanks Jenny I did think of doing a dark chocolate & raspberry one too...maybe I should make myself a giant one this weekend?!! x

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  5. Oh yum, that sounds gorgeous. Another recipe on my list! #gbbo

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  6. Yup.. raspberry anything and I will have to have a taste or two!! These look so great! Hazel x

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    1. I'm the same Hazel...I keep a pack frozen in the freezer and I eat handfuls of them! x

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  7. I love the sound of the flavours in your creme brulee! I've only had a plain one recently but must change that soon. #GBBOBLoggers2015

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    1. Thanks Lucy I think once you've got the base right you can add pretty much anything as long as it's not too wet.

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  8. Yum! White chocolate and raspberry: excellent combination.

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  9. I love the combination you chose! Yum!

    www.themidnightblog.com

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    1. Thank you Charlotte it's one of my favourites too

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  10. YUM! this must be one of my faovourite looking creme brulee of the whole set! What a combination and I like that you cut the raspberries down.

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    1. Thank you Camila that's really kind of you! I used frozen raspberries and they had naturally crumbled so I helped the rest along the way! I think it helped spread the raspberry flavour through the whole brulee.

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  11. I tried the same flavour combo as you but did a different recipe and it just didn't work, no setting at all! Maybe when I've gathered the strength I'll try your version to prove to myself I can do it! Alice xx

    www.woodenwindowsills.co.uk

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  12. Great flavour combination! I've never had chocolate in a brulee, I bet it's delicious!
    Your photos are really good, I will take these as inspiration to improve my own photo skills.

    Danielle
    thebrummiebaker.blogspot.co.uk

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  13. Wow. This looks absolutely a-ma-zing. I've never made a creme brulee before either, I must give it a go! #gbbobloggers2015

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