Decadent White Chocolate Crème Brûlée Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
