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This creme brulee recipe builds off of the previous recipe and uses white chocolate to turn it into a more decadent dish. I usually serve it with some raspberries on top because they complement each other so well but you can also make a raspberry syrup or use other berries.
You can make other flavored creme brulees using similar adjustments to the flavorings. Using extracts or essential oils is an easy way to change the flavors, as are many other strongly flavored spices.
For more tips on making creme brulee in a sous vide machine please see the introduction to the previous recipe.
Place an upside down strainer or bowl in your water bath. Top with a sheet pan or plate. Set the ramekins on it and fill the water bath two-thirds of the way up the ramekin. Preheat the water bath to 190°F (87.8°C).
Pour the heavy cream into a pot and bring just to a simmer. Slowly add the white chocolate and whisk until combined. Remove from the heat.
Whisk together the egg yolks in another bowl then slowly whisk in the salt and sugar, the mixture should turn glossy and thicken slightly. Slowly whisk in the cream. Evenly divide among the ramekins then cover each ramekin with plastic wrap and use a rubber band to hold in place. Place the ramekins in the sous vide bath with the water level coming two-thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your creme brulee.
Once cooked, remove from the water bath and let cool for 15 to 20 minutes. Place in the refrigerator and chill until cold, or preferably overnight.
Spread a thin layer of sugar on the top of the creme brulee and quickly torch until the sugar melts and begins to brown. Add raspberries to the top then serve.