White Chocolate Crème Brûlée Recipe

Introduction

White Chocolate Crème Brûlée is a silky, decadent twist on the classic French dessert. The creamy white chocolate pairs perfectly with the signature caramelized sugar crust, creating a delightful contrast of textures and flavors.

Ingredients

• 2 cups heavy cream
• 6 ounces white chocolate, chopped
• 4 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat, then add the white chocolate. Stir until the chocolate is fully melted and smooth.
2. Step 2: In a bowl, whisk together the egg yolks, 1/2 cup sugar, and vanilla extract until the mixture is pale and thick. Slowly pour the warm cream and white chocolate mixture into the egg yolks while whisking constantly to avoid curdling.
3. Step 3: Strain the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture. Divide the mixture evenly among ramekins.
4. Step 4: Place the ramekins in a deep baking dish. Pour hot water around the ramekins, filling the dish until the water reaches halfway up the sides. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
5. Step 5: Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 3 hours or overnight to chill completely.
6. Step 6: Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for a minute to harden, then serve immediately.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture.
• For a subtle twist, add a teaspoon of orange zest or a splash of almond extract to the custard mixture.
• If you don’t have a kitchen torch, place the ramekins under a hot broiler for 1-2 minutes, watching carefully to avoid burning.

Storage

Store crème brûlée covered in the refrigerator for up to 3 days. For best results, caramelize the sugar just before serving to keep the crust crisp. Reheat slightly under a broiler if desired, but avoid overheating to maintain custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème brûlée ahead of time?

Yes, the custard can be prepared and chilled up to two days in advance. Caramelize the sugar topping just before serving for the best texture.

What should I do if the custard cracks or curdles?

This usually happens if the cream is too hot when combined with the egg yolks or if it is overcooked. Whisk the egg yolks and sugar thoroughly, and combine with the cream slowly to avoid curdling. Bake gently in a water bath to ensure even cooking.

White Chocolate Crème Brûlée Recipe

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4.9 from 92 reviews

This White Chocolate Crème Brûlée is a decadent French dessert featuring a rich and creamy custard infused with luscious white chocolate. Baked gently in a water bath to achieve the perfect silky texture, it is finished with a crisp caramelized sugar topping that offers a delightful contrast in every bite.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard

• 2 cups heavy cream
• 4 oz white chocolate, finely chopped
• 4 large egg yolks
• 1/2 cup granulated sugar (plus extra for topping)
• 1 teaspoon vanilla extract

Instructions

1. Heat Cream and Melt White Chocolate: In a medium saucepan, gently warm the heavy cream over medium heat until it is hot but not boiling. Remove from heat and stir in the finely chopped white chocolate until fully melted and smooth.
2. Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
3. Combine Mixtures: Gradually pour the warm white chocolate cream into the egg yolk mixture, whisking continuously to combine without cooking the eggs.
4. Strain and Pour: Strain the custard through a fine sieve to remove any lumps, then pour evenly into four 6-ounce ramekins.
5. Bake in Water Bath: Place ramekins in a deep baking dish and add hot water halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 40-45 minutes until the custard is set but still slightly jiggly in the center.
6. Chill: Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
7. Caramelize Sugar on Top: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the sugar harden for a minute before serving.

Notes

• Be careful not to boil the cream as it may scorch and affect the flavor.
• Straining the custard mixture ensures a silky smooth texture.
• If you don’t have a kitchen torch, you can broil the custard briefly but watch closely to prevent burning.
• White chocolate is sweeter and softer than dark chocolate, so adjust sugar if you prefer less sweetness.
• Allow custard to fully chill for the best texture before caramelizing the sugar.

Keywords: White Chocolate, Crème Brûlée, French Dessert, Custard, Caramelized Sugar, Sweet Treat