White Chocolate Crème Brûlée Recipe
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.
- 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
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
- 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.
- 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.
- Combine Mixtures: Gradually pour the warm white chocolate cream into the egg yolk mixture, whisking continuously to combine without cooking the eggs.
- Strain and Pour: Strain the custard through a fine sieve to remove any lumps, then pour evenly into four 6-ounce ramekins.
- 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.
- Chill: Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
- 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
Find it online: https://cookcrisis.com/white-chocolate-creme-brulee-recipe/
