Published on June 28, 2017
Crème brûlée gets a makeover with the addition of chocolate ganache, sweetened cream cheese, champagne grapes, and raspberries. Fried mint ties all the flavours together.
Serves 2 | Prep time: 10 mins | Cook time: 35 mins
Recipe from Cooking Up Life by Zac Kara
- 2 tbs corn starch
- 1/8 tsp salt
- 1 cup heavy cream
- 4 egg yolks
- 2 tbs sugar
- 1/2 cup milk
- 1 tbs vanilla
Sweetened Cream Cheese:
- 2 tbsp softened cream cheese
- 1/2-1 tsp powdered sugar
- 1/2 cup semi sweet chocolate chips
- 1 tbs heavy cream
- 1 cup peanut oil
- 6 small mint leaves
- 1/4 cup raspberries
- 1/4 cup champagne grapes
- For the crème brûlée: In a medium-sized heat-safe bowl, whisk together the salt, and the corn starch. Slowly whisk in the heavy cream into the cornstarch mixture until it’s incorporated fully. Add in the egg yolks, and whisk until smooth, and nicely combined.
- Next in a medium-sized sauce pot over medium heat, pour in the sugar, milk, and vanilla. Whisk together, then cook for 2-5, or until bubbles form around the edge of the milk in the pan. Whisk continuously while cooking, making sure to scrape the bottom of the pan.
- Temper the egg yolks by slowly drizzling in the milk mixture into the cornstarch slurry while vigorously whisking.
- Pour the mixture back into the pot, and cook over medium heat, for 2-5 minutes, while whisking constantly, until the mixture starts to thicken significantly. It should have a texture to pudding.
- Strain the custard through a fine mesh strainer, and transfer the custard into your mold or ramekins. Place in your fridge for 1-2 hour or until set.
- For the sweetened cream cheese: Mix together the softened cream cheese and powdered sugar until smooth.
- For the chocolate ganache: In a small sauce pot over medium low heat, pour in the chocolate chips and heavy cream. Using a spatula, mix occasionally until the chocolate chips are nicely melted, and there are no clumps of chocolate. Set aside in a bowl, and let cool for 1 minute. Place in a squeeze bottle, and set aside.
- For the fried mint: In a small pan over medium-high heat, pour the peanut oil in. Let the oil heat up for a few minutes.
- Place the mint leaves in and fry them until they are dark green, which will take about 10-15 seconds.
- For the crème brûlée: Before serving, heavily sprinkle sugar over the custard-filled molds. Using a blow-torch, caramelize the sugar, until a golden brown crust forms. Torch on the lowest flame to ensure even caramelization.
- Plate the crème brûlée with the raspberries, fried mint, grapes, cream cheese frosting, and chocolate ganache.