1 Madagascar vanilla bean
1 quart heavy cream
1/4 cup white chocolate chips
6 egg yolks
1 whole egg
1/2 cup granulated sugar
24 ripe, fresh raspberries
Shaved curls of white chocolate
Have 8-ounce heat-treated martini glasses available.
Heat oven to 225 degrees. Prepare the custard: Split and scrape vanilla bean into a stainless-steel pot. Add cream; scald, then stir in white chocolate until melted and smooth throughout.
Whisk the egg yolks, egg and sugar in separate bowl. Very slowly, whisk the scalded mixture into the egg mixture.
Strain finished mix through fine sieve into heat- treated martini glasses. Drop a fresh raspberry into individual glasses. Place glasses on an ovenproof tray and bake in preheated oven for 45 to 55 minutes. Cool, then transfer to refrigerator and chill for 2 hours.
For Presentation:
Top each Creme Brulee with 2 teaspoons of granulated sugar and carefully caramelize sugar with propane torch. Garnish tops with additional fresh raspberries and shaved white chocolate.
This recipe for Martini Creme Brulee serves/makes 4