Let me start out by saying Crème Brûlée and Jam, life is good. Plus white chocolate – I mean really? Life is really good when you are eating this.
- 1 1/2 cups heavy cream
- 1/2 cup whole milk, omit if you like a firmer custard
- 3 ounces of white chocolate, optional
- 1/4 cup sugar
- 4 large egg yolks
- 1/4 cup sugar
- Pinch salt
- 1 jar KelleB Jammin’ Jam, any flavor you like
- 3 tablespoons caster sugar, can substitute for regular
Directions: Preheat the oven to 300°F and arrange the ramekins on a large rimmed baking pan or roaster. Add about 1/8 cup of jam – any flavor to the bottom of the ramekins.
In a medium saucepan over medium heat, combine the heavy cream, whole milk (if using), and white chocolate, whisking occasionally to incorporate melting chocolate. Cook cream for about 5-6 minutes or until it reaches about 165°F. It should be hot and steaming, but not boiling! While the cream is heating, combine the egg yolks sugar and whisk to combine, until lightened in color – about 2 minutes. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Strain the custard through a fine-mesh sieve into a clean container, if necessary. I didn’t, truth be told and I don’t usually find it necessary unless the tempering process doesn’t go well… Whisk in vanilla and a pinch of salt. Carefully ladle or pour the custard into the ramekins, filling them to the rim.
Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, 45 to 55 minutes.Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 1-3 hours before serving. They can be kept this way for up to 3 days. So feel free to make ahead!
To serve: Sprinkle the top of each custard with a thin even layer of caster sugar (also known as sanding – it melts more evenly and quicker!), using about 1/2 tablespoon per ramekin. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar. Serve immediately. Reveal in it. Mmm Crème Brûlée.
I’ve said it before and I will say it again, Jam makes the world and this classic dessert better.
Look at that custard – I mean really? How could this not make your day better?
Jam Good times in my kitchen,