White Chocolate and Raspberry Crème brulee

Essential  Cuisine

Essential Cuisine

Premium Supplier 3rd August 2018

White Chocolate and Raspberry Crème brulee

Serves 10. Crème Brulee is claimed to be invented either in France as burnt cream, in Trinity College, Cambridge as Trinity Cream and Catalonia as Crema Catalana? Who knows? Try mixing a little raspberry coulis through the mix just before you fill the ramekins to give a ripple effect? You can use semi-skimmed milk instead of full fat if required, just use a little less? Use different seasonal fruits according to the season. Crème Brulee day is the 21st of July!

Get more recipe inspo with 'Twelve Ways with Crème Anglaise' - download now: https://bit.ly/2Jftdmb


  • 170g Essential Cuisine Crème Anglaise Mix
  • 500ml Full fat milk
  • 500ml Double cream
  • 100g White chocolate pieces
  • 300g Fresh raspberries
  • Raspberry coulis (optional)
  • Demerara or golden caster sugar for glazing


1. Whisk the Essential Cuisine Crème Anglaise Mix into the milk and cream in a suitable thick bottomed pan
2. Bring to the boil, whisking continuously, reduce the heat and simmer gently for 2-3 minutes
3. Stir in the chocolate until dissolved and place to one side
4. Place 7 raspberries into the base of 10 large ramekins, add the coulis to the Crème Anglaise if desired. Fill the ramekins and place in the chiller and leave till set
5. Remove ramekins, sprinkle with the sugar and caramelise with a blow torch or under a hot salamander
6. Your White Chocolate and Raspberry Crème Brulee is now ready to serve with fresh mint and shortbread biscuit

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