ArtBar

14 oz high quality white chocolate
3 Tbsp + 1 ½ tsp of granulated sugar
8 egg yolks
2 ¼ cup of heavy cream
1 Tbsp vanilla
2 Tbsp dark rum

• Large bowl of ice water to quickly cool brulee mix
• Over a double boiler, melt white chocolate, set aside
• Whisk together sugar and egg yolks until well combined
• Heat the heavy cream until hot but not to a boil
• Slowly whisk the hot cream into the egg yolk and sugar mixture, add melted chocolate and rum
• Cool the mixture buy placing mixing bowl over the large bowl of ice water and stir to cool
• Once cool, let mixture stand in refrigerator for one hour
• Pour cooled brulee mixture into an 8 X 8 inch baking dish.  Bake at 300 degrees in a water bath for about one hour or until the center of the mix only slightly giggles
• Let cool and refrigerate overnight

Serve by cutting into squares and carefully remove from the pan to plate; sprinkle the top with granulated sugar and burn with a small torch until golden in color.  Serve with tropical fruit compote – a mixture of pineapple, orange segments, kiwi and mango.

Enjoy this cool summer dessert!