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White Chocolate Creme Brûlée Recipe

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★★★★★

4.9 from 148 reviews

This White Chocolate Crème Brûlée is a luscious twist on the classic French dessert, combining creamy white chocolate-infused custard with a perfectly caramelized sugar crust. Smooth, rich, and subtly sweet, it’s an elegant dessert that’s sure to impress.

Ingredients

Scale

Custard

  • 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

Topping

  • 1/3 cup fine sugar (for caramelizing)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the custards.
  2. Prepare Ramekins: Place six 7 to 8-ounce ramekins into a large roasting pan, ensuring they are spaced evenly.
  3. Whisk Egg Mixture: In a large bowl, add 6 egg yolks, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Whisk vigorously until the mixture is creamy and well combined, making sure to scrape the sides and bottom of the bowl.
  4. Melt White Chocolate: Place chopped white chocolate in a medium bowl, set aside.
  5. Heat Cream: Pour 2 cups of heavy cream into a medium saucepan and heat over medium heat until it is hot and lightly simmering. Avoid boiling.
  6. Combine Chocolate and Cream: Remove the hot cream from heat and pour it over the chopped white chocolate. Let it sit for 1 minute, then stir until completely smooth. Stir in 1 teaspoon vanilla extract.
  7. Mix Chocolate Mixture with Eggs: With an electric mixer on low speed, slowly add the warm chocolate and cream mixture into the egg mixture, blending continuously until fully combined.
  8. Remove Foam: Use a spoon to carefully scoop off any foam that has formed on the surface to ensure a smooth custard.
  9. Fill Ramekins: Pour the custard mixture evenly into the prepared ramekins.
  10. Add Water Bath: Pour hot water into the roasting pan until it reaches about halfway up the sides of the ramekins. This water bath will gently cook the custards.
  11. Bake Custards: Bake in the preheated oven for 45 to 50 minutes. The custards are done when they appear set but still jiggle slightly in the center.
  12. Cool and Chill: Remove the roasting pan from the oven and allow custards to cool in the pan. Once cooled to room temperature, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  13. Prepare for Serving: When ready to serve, remove the custards from the refrigerator 30 minutes beforehand to take the chill off.
  14. Caramelize Sugar: Evenly sprinkle about one tablespoon of fine sugar atop each custard. Using a kitchen torch, melt and caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place the ramekins under a broiler watching closely to avoid burning.
  15. Rest Before Serving: Let the caramelized custards sit for about 10 minutes to allow the sugar crust to harden before serving.

Notes

  • Make sure the cream doesn’t boil, just simmer, to prevent curdling the custard.
  • Using room temperature egg yolks helps prevent the custard from cooking unevenly.
  • Removing foam from the custard mixture ensures a silky smooth texture.
  • The water bath is essential for even baking and to prevent cracking.
  • Letting the custard chill properly enhances the flavor and texture.
  • If using a broiler to caramelize sugar, watch carefully to prevent burning.

Keywords: White Chocolate Crème Brûlée, French dessert, custard, caramelized sugar crust, elegant dessert, creamy dessert

Find it online: https://foodbylina.com/white-chocolate-creme-brulee-recipe/