Name: White Chocolate Creme Brûlée Recipe
Prep time: 15 min
Cook time: 50 min
Total time: PT-491532H23M52S
Cuisine: French
Ingredients: 6 egg yolks (room temperature); 1/2 cup granulated sugar; 2 cups heavy cream; 8 oz white chocolate (chopped); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/3 cup fine sugar (for caramelizing)

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Introduction

White Chocolate Crème Brûlée is a luxurious twist on the classic French dessert, combining the creamy richness of white chocolate with the signature caramelized sugar topping. It’s a stunning treat that’s perfect for special occasions or an indulgent finish to any meal.

The image shows three white ramekins filled with crème brûlée. Each ramekin has a smooth custard base layer topped with a golden-brown caramelized sugar crust that is slightly uneven and burnt in some spots. One ramekin has a halved strawberry placed on the caramelized top, adding a pop of red color. The ramekins are arranged on a white marbled surface with scattered white chocolate chips and a whole strawberry to the side. The texture of the custard looks creamy under the shiny caramelized sugar layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 egg yolks (room temperature)
1/2 cup granulated sugar
2 cups heavy cream
8 oz white chocolate (chopped)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup fine sugar (for topping)

Instructions

Step 1: Preheat your oven to 325 degrees F and place six (7 to 8 oz) ramekins into a roasting pan.
Step 2: In a large bowl, whisk the egg yolks, granulated sugar, and salt until the mixture is well-mixed and creamy, scraping the sides and bottom as needed.
Step 3: Place chopped white chocolate in a medium bowl.
Step 4: Heat the heavy cream in a medium saucepan over medium heat until it is hot and simmering lightly but not boiling.
Step 5: Remove the cream from heat and pour it over the chopped white chocolate. Let it sit for 1 minute, then stir until smooth and combined. Stir in the vanilla extract.
Step 6: With a mixer on low speed, gradually add the chocolate and cream mixture to the egg yolk mixture, mixing slowly and continuously until thoroughly combined.
Step 7: Use a spoon to scoop and discard any foam that has accumulated on top of the mixture.
Step 8: Pour the custard mixture evenly into the prepared ramekins.
Step 9: Pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
Step 10: Bake for 45 to 50 minutes. The custard is done when it looks set but still has a slight jiggle in the center.
Step 11: Remove the roasting pan from the oven and allow the custards to cool in the pan. Cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days before serving.
Step 12: When ready to serve, take the custards out of the fridge 30 minutes beforehand. Sprinkle about a tablespoon of fine sugar on top of each.
Step 13: Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place the ramekins under the broiler, watching closely to prevent burning.
Step 14: Let the crème brûlée sit for 10 minutes before serving to allow the sugar crust to harden properly.

Tips & Variations

For a more intense vanilla flavor, use a vanilla bean instead of extract by scraping the seeds into the cream.
Use high-quality white chocolate for the richest and smoothest custard texture.
If you don’t have a kitchen torch, broiling works well but keep a close watch to avoid burning the sugar.
Try adding a hint of citrus zest, like orange or lemon, to add a fresh twist to the custard.

Storage

Store the prepared crème brûlée covered in the refrigerator for up to 3 days. Do not caramelize the sugar topping until just before serving to maintain its crispy texture. Reheat briefly under the broiler if needed to crisp the sugar topping again.

How to Serve

The image shows three white ramekins filled with crème brûlée, each having a shiny, caramelized golden-brown sugar crust on top. The front ramekin has an even, smooth caramel layer with slight dark spots of toasted sugar, covering a creamy yellow custard base underneath. Behind it, one ramekin is topped with a half red strawberry slice lying on the caramel surface. The ramekins sit close together on a white marbled surface, with a whole strawberry and some white chocolate discs placed around them for decoration. The lighting highlights the glossy sugar crust and smooth texture of the custard inside the ramekins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chocolate crème brûlée ahead of time?

Yes, the custards can be prepared and refrigerated for up to 3 days before caramelizing the sugar and serving.

What if I don’t have a kitchen torch to caramelize the sugar?

You can use your oven’s broiler to melt and caramelize the sugar. Just be sure to watch closely to avoid burning, and keep the ramekins a few inches from the heat source.