Tropical White Chocolate Crème Brulee

Banana and raspberry fruit flavors intensified by white choclate add a rich new dimension to this classic dessert.  


Heavy Cream 1 quart (1 Liter) 
Vanilla Bean 1 each 
Egg Yolks 8 each From large eggs 
Granulated Sugar 1 cup (250ml) 
Salt 1 tsp (5ml) 
White Chocolate 2 oz (60g) 
Brulee Mix: 
Granulated White Sugar 5 tsp (75 ml) 
Natural Cane Sugar 5 tsp (75ml) 
Banana Slices 30 each From 3 ripe bananas 
Chocolate Garnish 10 each Chocolate pirouettes 
Dark Couverture Chocolate ½ cup (125ml) Melted and Tempered 
White Chocolate 2 oz (60g) Melted and Tempered 
Powdered Sugar As needed in a Shaker 
Raspberry Sauce 10 tsp (150ml) 1 tsp per portion drizzled


1.) Cut vanilla beans in half and reserve bean skins and seed solids separate. 
2.) Heat cream and vanilla bean to 180°F (82°C) and hold for 30 minutes to extract flavor from vanilla. Add seed solids after the infusion is done. 
3.) Combine eggs yolks and sugar in a large mixing bowl. Add salt once mixed. 
4.) Combine sugar and egg mix with heated cream and vanilla mixture though tempering by combining a few segments at a time until fully incorporated. 
5.) Prepare white chocolate by breaking into small pieces and placing in a large bowl. 
6.) Add white chocolate by combining hot custard mix to the bowl of chocolate and allow to steep for 20 minutes. Stir to form an emulsion. 
7.) Pour Crème Brulee Mix into serving vessels just before baking. 
8.) Bake Crème Brulee at 250°F (121°C) in a pre heated Alto-Shaam cook & hold oven for around one hour or until set. Chill. 
9.) Slice Bananas into ¼ inch slices for garnish. Place slices over the surface of crème brulee just before service. 
10.) Sprinkle sugar mix over surface to coat. 
11.) Burn sugar evenly with a torch to create caramelized sugar affect over bananas. 
12.) For Chocolate Pirourettes – temper chocolate ingredients. Pour white chocolate over a marble slab and comb into lines. Pour dark chocolate over set white chocolate to create a loose and semi-set chocolate couverture mixture sheet. Allow to combine to a slightly solid form and roll with a pastry scraper into the pirouette form.

13.) Sprinkle powdered sugar over the finished dessert. 
14.) Drizzle raspberry sauce over dessert dish at the last moment before service at the table or just prior to serving.

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