Decadent white chocolate, double cream and raspberries are a winning combination in this steamed dessert. The steam cavity is perfect for this type of pudding. Rather than a traditional burned sugar crust this brûlée has a sour cream topping which helps to cut through the sweetness of the white chocolate.
Total cooking time: few minutes to melt, 30 minutes steam plus 2 hours chilling
- 180ml double cream
- 30g good quality white chocolate - chopped
- ¼ teaspoon vanilla paste
- 2 egg yolks
- 20g caster sugar
- Approximately 30 raspberries
- 142ml pot of sour cream
- 1 tablespoon of caster sugar
- ½ teaspoon vanilla extract
- White chocolate shavings
- Firstly, ensure your steam cavity is filled with fresh water, is clean and ready to go. For this recipe you need the wire rack only.
- Place the cream into a saucepan and slowly bring to a simmer. Turn off immediately as soon as any bubbles start to appear and then stir in the white chocolate and vanilla until you have a smooth mixture
- Whisk the egg yolks and sugar together until pale.
- Add the cream to the egg mixture.
- Strain the mixture through a sieve into a jug.
- Take 3 ramekin dishes and place 8 raspberries into the bottom of each one and then pour over the white chocolate mixture, then divide equally between them.
- Cover the ramekins tightly with foil and cook on 100° steam for 30 minutes.
- Once cooked leave to cool and then refrigerate for at least 2 hours or they can be left overnight.
- When ready to serve mix all of the topping ingredients together and spread onto the top of each ramekin.
- Top each one with a raspberry and some white chocolate shavings – serve immediately
- The cooking time in the steam cavity may vary slightly by one or two minutes depending on if you have a Nexus steam cavity or a standard built-in steam cavity.
- Easily double or triple the recipe. The beauty of steam cooking is that you do not need to double the cooking time!
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.