Caster Sugar
The fine crystal of Chelsea...
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Desserts
Alex's Passionfruit White Chocolate Creme Brulee
20 mins
15 mins
Easy
6
Perfect for dinner parties, Alex's Crème Brûlées can be made in advance and then finished off just before serving to your impressed guests!
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- Ingredients
- Method
Ingredients
- 250g white chocolate
- 600ml cream
- 1 Tbsp Chelsea Caster Sugar
- 4 egg yolks
- 2 tsp cornflour
- 12 Tbsp passionfruit pulp (fresh or store bought)
- Chelsea Caster Sugar (extra for topping)
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Sam
4
Method
Grease 6 small ramekins. : In a medium sized bowl break chocolate into small pieces. Gently heat the cream in a pan until almost boiling and then pour over the chocolate pieces, stirring until the chocolate has melted.
Beat together the sugar, egg yolks and cornflour. Gradually whisk in the cream mixture and return to the pot.
Bring almost to the boil over a low heat, stirring constantly until mixture thickens into custard and coats the back of a wooden spoon.
Place two tablespoons of passionfruit pulp into the bottom of each ramekin then pour the custard mixture on top.
Allow to cool and then chill for 2-3 hours or until set.
Once set remove from fridge and sprinkle extra Caster sugar over the top, use a brûlée torch to caramelise the sugar before serving.
Tip: Use Caster sugar for brûlée as the fine crystal will dissolve and caramelise quicker.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Sam
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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