White Chocolate Raspberry Crème Brulee
By Grace Morris& Laura Doerr
Kincardine, Ontario

3 cups whipping cream heated to steaming
8 egg yolks
1/3 cup granulated Sugar
1 1/2 tsp vanilla
5 oz white chocolate chopped
fresh raspberries
1/2 cup packed brown sugar sifted

Finely chop white chocolate and place in bowl, pour steaming cream over top whisking until smooth. In bowl whisk egg yolks with granulated sugar; gradually whish in cream/chocolate mixture and vanilla. Skim off foam.

Place a few raspberries in the bottom of eight 6 -oz ramekins in custard cups. Divide the cream mixture among the ramekins. Place them in a large shallow pan, pour enough boiling water into pan to come halfway up sides of ramekins.

Bake in centre of 350F oven for 30 to 35 minutes or until edges are set but centres still jiggle and knife inserted in centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for about 2 hours or until chilled and set.

Place cups on rimmed baking sheet; sprinkle brown sugar evenly over custards. Broil 6 inches from heat for 2 to 6 minutes or until sugar bubbles and darkens. removing when ready. Chill uncovered, for at least 30 minutes before serving or for up to 3 hours.

Can be garnished with more chocolate melted and drizzled over top, or fresh raspberries.

For our special evening with Natalie, We garnished with a handmade truffle, and a spoon dipped in chocolate with a fresh raspberry on it and then drizzled more chocolate over the spoon.

We had fun cooking, serving and we believe that Natalie and her group enjoyed the dinner.

Grace Morris
Laura Doerr
Kincardine, Ontario.

www.nataliemacmaster.com