CREME BRULEE WHITE HOT CHOCOLATE #drinks #desserts

CREME BRULEE WHITE HOT CHOCOLATE #drinks #desserts

I quite often pick dim chocolate over white, so when I make white chocolate treats, I like to add a little sumthin-sumthin to make them all the more fascinating. Right now, than out and out white hot cocoa, I swerved into the "extravagant treat" path and made a crème brulee-roused form.

This implies: a spot of dark colored sugar (to give it that caramel taste), a ton of vanilla bean glue (on the grounds that isn't vanilla crème brulee the best of all?) and a garnish of caramelized sugar shards. It can't exactly contend with the wonderful split of breaking into the highest point of a naturally made crème brulee, however that legitimate consumed sugar enhance sure goes far towards making this a slurpable diversion.

This rich, smooth hot cocoa, bested with crunchy caramel, suggests a flavor like crème brulee in fluid structure! It's seasoned with fragile white chocolate, a trace of dark colored sugar, and a mess of vanilla bean glue. As I would see it, the vanilla bean glue is critical to the formula, as it gives the beverage the intense vanilla flavor I partner with crème brulee. On the off chance that you don't have vanilla bean glue, notwithstanding, you can substitute vanilla concentrate. Start with a 1:1 substitution and add more to taste if vital.

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CREME BRULEE WHITE HOT CHOCOLATE #drinks #desserts

INGREDIENTS
FOR THE CARAMELIZED SUGAR TOPPING:

  • 7 oz granulated sugar (1 cup)
  • 1/4 teaspoon fresh lemon juice

FOR THE CREME BRULEE WHITE HOT CHOCOLATE:

  • 16 oz whole milk (2 cups)
  • 8 oz cream (1 cup)
  • 2 TBSP brown sugar
  • 1 1/2 TBSP vanilla bean paste
  • Pinch salt
  • 8 oz white chocolate finely chopped

INSTRUCTIONS
TO MAKE THE CARAMELIZED SUGAR TOPPING:

  1. Prepare a baking sheet by lining it with a silicone liner, or foil sprayed with nonstick cooking spray. Rub the lemon juice into the sugar until it is well-distributed and the sugar is slightly damp from the juice. This will help prevent crystallization when you caramelize the sugar.
  2. Place a small pan over medium heat and let it preheat for several minutes until the pan is hot. Add the sugar, and begin to stir immediately and continuously. Continue to cook the sugar, stirring constantly, until it liquefies. Shortly after it becomes liquid it will start to color. Cook the caramel until it is a medium amber color. It will have a strong smell of caramelized sugar at this point. Be careful not to cook it too long, or it will blacken and become burned.
  3. At this point, you have some choices. You can pour the hot sugar out onto the prepared tray into a thin, even layer, let it harden, and then smash it into shards to put on your hot chocolate. You can let it cool slightly, then drizzle it in circles or other random patterns, let it harden, then break the patterns into pieces. Or you can try to make shapes: let the sugar cool slightly, so that it's a little bit thick, and use a spoon to dollop it onto the baking sheet in circles, ovals, or even heart shapes. Most of all, have fun! If at any time it gets too thick to work with, return the pan to the heat briefly and stir while it warms up.
  4. Let the caramelized sugar cool completely before touching or moving it.
  5. Choices: can drizzle on silpat or sprayed foil to get shapes, can let it cool a bit and drop it into circles or shapes from spoon, or can pour it out onto a pan, let it harden, then shatter it with a knife/meat mallet.

TO MAKE THE CREME BRULEE WHITE HOT CHOCOLATE:

  1. Combine the milk, cream, brown sugar, vanilla bean paste, and salt in a medium saucepan. Place the pan over medium heat, and bring it to a simmer, stirring occasionally, until bubbles start appearing along the sides of the pan and it almost comes to a boil.
  2. Remove the pan from the heat, add the chopped white chocolate, and whisk it until the chocolate melts and the mixture is smooth. Divide it between 4-6 cups, topped with additional whipped cream, if desired, and finish with your crunchy caramel decorations or sprinkles. Enjoy immediately.

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