White Chocolate-Raspberry Chambord Crème Brûlée

Creme Brulee

http://www.barbaralauterbach.com/recipe4.html

Corner House White Chocolate-Raspberry Chambord Crème Brûlée

If I were to conjure up the quintessential New England inn, the Corner House in Center Sandwich, New Hampshire, would be it. Jane and Don Brown, the gracious hosts, offer a delicious menu year-round. Whether you dine in one of several attractive dining rooms, or upstairs in the cozy pub, the atmosphere is delightful. My assistant, Liz Lapham, and I were celebrating her birthday one day in July when Don presented us with this extraordinary dessert. He graciously agreed to share the recipe with me. Serves 6

Softened butter or vegetable oil cooking spray for the ramekins

2 1/2 cups heavy cream

3/4 cup sugar

1/4 cup honey

2 ounces white chocolate, shopped

5 large egg yolks

1 pint fresh raspberries or whole frozen berries, thawed

2 tablespoons chambord liqueur

Optional garnishes:

Whipped Cream

Fresh Raspberries

Mint Leaves

6 4-ounce ramekins

Place the oven rack in the middle position and preheat the oven to 325ºF. Lightly butter or spray the ramekins.

In a medium saucepan over low heat or in the top of a double boiler, heat the cream, 1/2 cup of the sugar, the honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes. Do not boil.

In a large bowl, whisk the egg yolks until slightly thickened. Slowly add the warm cream mixture, whisking constantly.

Set the ramekins in a large baking pan lined with a dish towel. Place several berries and a dash of the Chambord into each ramekin. Ladle the cream mixture into the ramekins. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake, uncovered, for 35 minutes.

Carefully remove the baking pan from the oven. The custards may appear a little loose, but they will firm up after chilling. Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack. Cover the ramekins with plastic wrap and refrigerate until chilled for at least 2 hours, or even overnight.

When ready to serve, place the oven rack in the second highest position and preheat the broiler. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel. Sprinkle each one evenly with 2 teaspoons of the remaining sugar. Set the ramekins on a baking sheet and slide it under the broiler.

Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 or 3 minutes, depending on the intensity of the heat. Alternatively, brown the tops with a torch for about 1 to 2 minutes. Serve immediately, or hold for up to 1 hour.

Garnish each ramekin with whipped cream, a few fresh raspberries, and a sprig of mint, if desired.