- 4 egg yolks
- 1/3 cup sugar
- 2 cups cream
- 100g good quality white chocolate, chopped
- 1/2 teaspoon pure vanilla extract
- 20 gooseberries, plus extra for garnish
Preheat oven to 150°C.
In a medium-sized bowl, whisk the egg yolks and the sugar until smooth.
In a saucepan, bring the cream to a simmer over medium-high heat, stirring continuously.
Add the white chocolate to the cream. Remove the saucepan from the heat and whisk the mixture until the chocolate has melted. Gradually add to the egg yolk mixture, whisking continuously until smooth. Add the vanilla extract.
Place 5 gooseberries into the base of 4 ramekins and pour the mixture into the ramekins. Place the ramekins in a baking pan and then pour the hot water into the pan until the ramekins are sitting in 2cm of water and place in the oven, do not allow any water to fall into the ramekins.
Bake for 45 minutes, or until set.
Gently jiggle the ramekins to determine whether the crème brûlée is done, the centres should wiggle just slightly.
To make the brûlée, place the castor sugar in a pan over a high heat and allow it to melt and turn a golden colour, scraping down the sides as it melts. When the sugar has all dissolved and it a gorgeous dark honey colour, pour it onto a piece of foil and allow it to cool.
When the caramel slab has cooled completely break into small shards and place in a blender and blitz to a fine powder. Store this sugary dust in an airtight container. When the brûlée have set, sprinkle a layer of sugar over the top and using a blow torch to melt the surface, creating a crispy sugary brûlée when cooled and set.
Serve with extra gooseberries.