- 5ml - salt
- - Extra castor sugar for sprinkling
- 80ml - chopped white chocolate
- 9 - egg yolks
- 30ml - ground cinnamon
- 80ml - castor sugar
- 250ml - full-cream milk
- 750ml - cream
This is a funky way to serve milk tart for dessert.
Preheat the oven to 120°C. Put 10 ramekins in a deep ovenproof dish.
1. Put the cream and milk in a pot and bring to a slow simmer over low heat. As soon as it starts bubbling, add the white chocolate, then remove from the heat and stir until the chocolate has melted.
2. In a mixing bowl, beat the egg yolks, cinnamon, sugar and salt until the sugar has completely dissolved.
3. Keep beating, while slowly adding 250ml (1c) of the warm cream mixture. Then add the egg mixture to the rest of the warm cream.
4. Pour the mixture into the ramekins, up to about 1cm from the rim. Fill the ovenproof dish halfway with warm water to create a bain-marie.
5. Cover the ovenproof dish with foil and bake until the crème brûlées have set and are no longer runny.
6. Set aside to cool, then sprinkle castor sugar over and caramelise with a blowtorch.