Welcome to the SoCal Lady Bloggers Online Progressive Dinner!
If you want to start at the beginning (with cocktails, of course) you can jump right to Chelsea’s Sparkling Pomegranate Jubilee. Or, if you are like me, you might just want to stay here, hang out and start with dessert. If you’ve come from trying Tonya’s Baked Mini Cheesecakes, then your mouth is already watering and my White Chocolate Creme Brulee will push you over the edge. Diet? What diet?
Ingredients for White Chocolate Creme Brulee:
4 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 – 4 oz. bar good white chocolate
1/2 tsp. vanilla extract
additional sugar for top of custard
Preheat oven to 300 degrees.
Whisk together the egg whites and 1/3 cup sugar until silky smooth.
In a small saucepan, simmer the cream just until it starts to scorch, but not burn. Turn off the heat and add the chocolate bar broken up into smaller pieces. Mix until all the chocolate is melted and well blended with the cream.
Add a few drizzles of the cream mixture to the egg yolks while whisking continuously. You want to do this slowly so the eggs don’t cook and turn into scrambled eggs. Yuk! Once the mixture is blended well, add the remaining cream mixture and whisk it all together. It will have a soupy consistency. Add the vanilla and blend well.
Pour the mixture into ramekins. The original recipe I had called for 4 – 6″ ramekins. I used 5 – 4″ ramekins so use what you have and don’t stress over it. Ramekins are cheap and easy to find. I got mine in Home Goods (four for about $5).
Now the fun begins. Before serving, take the ramekins out of the refrigerator and sprinkle the top with a dusting of sugar.
The traditional way to caramelize the sugar is to use a blow torch (the cooking kind, not the welding kind) but even I don’t have a blow torch. The easy way to caramelize is to just turn on your broiler and sit the ramekins directly under it in the oven. It should take about 1 – 2 minutes to start to brown. Keep an eye on them because once they do start browning, the process goes really fast and you can burn the sugar very easily. Kind of like this…
Not so pretty is it?
How about this one?
Oh yes, much better. Once the sugar is looking yummy, put those ramekins back in the refrigerator for a few minutes and then serve. The perfect ending to a perfect meal.
If you started your dinner with dessert, why not start at the beginning and see all the amazing Progressive Dinner Recipes.