A mannered white chocolate crème brûlée
with jasmine and fresh cherries in sweet kirsch d’Alsace
Ingredients
12 firm ripe cherries, pitted and halved
1/4 cup kirsch
1 1/4 cups heavy cream
2 bags (approximately 1.3 ounces each) jasmine tea
leaves
1 teaspoon vanilla extract
7 large egg yolks, plus 1 large egg
1/2 cup granulated sugar, plus more for topping
1/4 cup white chocolate chips
Instructions
- Soak the cherries in the kirsch at least 1 hour. Drain, discard the kirsch, and divide the cherry halves among 6 lightly buttered ramekins. Set the ramekins aside in a large baking dish.
- Preheat the oven to 325°F.
- In a small saucepan, bring the cream to a simmer. Add the tea bags and vanilla and remove from the heat. Let the cream steep for 20 to 30 minutes.
- In a large heatproof mixing bowl set over simmering water (a bain-marie,) whisk the egg yolks and egg and the sugar until pale yellow and thick, about 3 minutes. Remove from the heat.
- Discard the tea bags and bring the cream back to a simmer. Whisk in the white chocolate. Gradually drizzle the warm cream into the egg mixture, whisking continuously so the eggs do not cook. Divide evenly among the 6 ramekins.
- Pour the hot water from the bain-marie into the baking dish so that the water comes halfway up the sides of the ramekins. Bake until set and lightly golden, about 30 minutes. Let cool and then chill overnight.
- Preheat the broiler. Sprinkle the top of each crème brûlée with a thin layer of sugar and place under the broiler until the sugar is golden brown and bubbly. Serve immediately.
Quantity: 6 servings