When I was feeling out whether I wanted to pursue working in culinary prior to committing to school, I took a part-time job at Nordstrom’s Cafe. I wanted to be able to experience a industrial kitchen, but also enjoyed the idea of receiving discounts and perks throughout the store. Nordstrom’s Cafe was known for the classics from their iconic tomato soup and crostinis to their salads and baked goods. The first week on the job was pure bliss– I got to taste everything on the menu. Of all the desserts, their Vanilla Bean Crème Brûlèe was my favorite. I wanted to practice torching so attempted to recreate their recipe at home, only to realize that I didn’t have any Vanilla Bean in the pantry. I did have several bars of white chocolate and decided to use it up. Raspberries brighten up creaminess of the white chocolate.
1 4oz White Chocolate Baking Bar
4 Large Egg Yolks, at room temperature
1/3 Cup Sugar
2 Cups Whipping Cream
1/2 Teaspoon Vanilla Extract
1 Teaspoon Sugar
1 Cup Fresh Raspberries, as garnish
- Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth.
- In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream.
- Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth.
- Add vanilla. Pour into four ramekins or custard cups.
- Place cups in 13″ x 9″ baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water.
- Bake until set, about 45 minutes.
- Refrigerate overnight.
- Before serving, sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized. Garnish with raspberries
- Serve and enjoy