Decadent White Chocolate Crème Brûlée Recipe

Introduction

White Chocolate Crème Brûlée is a luscious twist on the classic French dessert, combining rich white chocolate with creamy custard. Its smooth texture and caramelized sugar topping make it an irresistible treat for any occasion.

Ingredients

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

Instructions

1. Step 1: In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat, add the chopped white chocolate, and stir until completely melted and smooth.
2. Step 2: In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture becomes pale and slightly thickened. Slowly pour the warm white chocolate cream into the egg yolks while whisking constantly to prevent curdling. Stir in the vanilla extract.
3. Step 3: Preheat your oven to 325°F (160°C). Divide the custard mixture evenly among ramekins. Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
4. Step 4: Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Remove ramekins from water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Step 5: 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. Allow the topping to cool and harden for a minute, then serve immediately.

Tips & Variations

• Use good quality white chocolate for the best flavor and a smooth texture.
• For a subtle twist, add a teaspoon of orange zest to the cream before heating.
• If you don’t have a kitchen torch, place the sugared ramekins under a hot broiler for 1-2 minutes, watching closely to avoid burning.

Storage

Store the custards covered in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to keep it crisp. If stored with the caramelized sugar, the topping may soften due to moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chocolate crème brûlée in advance?

Yes, prepare and bake the custard ahead of time, refrigerate overnight, and caramelize the sugar topping right before serving for the freshest texture.

What if I don’t have ramekins?

Small oven-safe dishes or custard cups can be used as alternatives. Just be sure they fit in your baking dish for the water bath and adjust baking time if needed.

Decadent White Chocolate Crème Brûlée Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This elegant White Chocolate Crème Brûlée is a decadent twist on the classic French dessert. Silky smooth custard infused with rich white chocolate is baked gently in a water bath, then chilled to perfection. The final touch is a crisp, caramelized sugar crust that cracks delightfully with each spoonful, offering a luscious dessert experience perfect for special occasions.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

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

Instructions

1. Heat and Melt: In a medium saucepan, gently heat the heavy cream over medium heat until it is hot but not boiling. Remove from heat and add the chopped white chocolate, stirring until fully melted and smooth.
2. Blend Custard Mixture: In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture is pale and slightly thickened. Gradually whisk the warm white chocolate cream mixture into the egg yolks to temper them, mixing until smooth. Stir in the vanilla extract.
3. Prepare for Baking: Preheat the oven to 325°F (160°C). Strain the custard mixture through a fine sieve to remove any curdled bits and ensure a silky texture. Pour the mixture evenly into ramekins.
4. Bake in Water Bath: Place the ramekins in a large baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath. Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
5. Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and chill.
6. Caramelize Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown, crisp crust. Allow the sugar to harden for a minute before serving.

Notes

• Use high-quality white chocolate for the best flavor and smooth texture.
• Do not boil the cream to prevent scorching or curdling the custard.
• Make sure the water bath is hot but not boiling to ensure gentle, even baking.
• If you do not have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
• The dessert can be made a day ahead and stored covered in the fridge before caramelizing the sugar topping.

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