White Chocolate Crème Brûlée

Serves: 10

Ingredients

• 420ml Millac Gold
• 420g/ml Creative Base
• zest of 3 oranges
• 250g white chocolate
• 420g caster sugar

Method

Place the Millac Gold and orange zest in a saucepan and bring to the boil. Reduce the heat and simmer for a few minutes before taking off the heat and allowing to infuse.

Melt white chocolate in a pan and add Creative Base and 50g of caster sugar. Return to heat but do not boil.

Combine Creative Base mix and infused Millac Gold. Once all ingredients are well blended and the mixture is smooth, remove from the heat and pour into moulds.

Chill until set, for approx 2 hours.

To serve, sprinkle 200g caster sugar over the moulds. With a blow-torch, lightly blast the sugar to caramelise. Garnish with curled orange rind.