Decadent White Chocolate Crème Brûlée Recipe

Introduction

White Chocolate Crème Brûlée is a creamy, elegant dessert that combines the richness of white chocolate with the classic smoothness of crème brûlée. Its caramelized sugar topping adds a satisfying crunch to every spoonful.

Ingredients

• 2 cups heavy cream
• 4 ounces white chocolate, chopped
• 5 large egg yolks
• 1/2 cup sugar, divided

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream until it just begins to simmer, then remove from heat and stir in the chopped white chocolate until fully melted and smooth.
2. Step 2: In a separate bowl, whisk together the egg yolks and half of the sugar until pale and slightly thickened. Slowly pour the warm white chocolate cream into the egg mixture, whisking constantly to combine.
3. Step 3: Strain the mixture through a fine sieve into ramekins to ensure a smooth texture. Place the ramekins in a baking dish and add hot water halfway up the sides.
4. Step 4: Bake for 35–40 minutes until the custard is set but still slightly jiggly in the center. Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
5. Step 5: Before serving, sprinkle the remaining sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for a minute to harden before serving.

Tips & Variations

• Use a thermometer to keep the cream temperature controlled and avoid scrambling the eggs.
• For extra flavor, infuse the cream with a vanilla bean before melting the white chocolate.
• Substitute white chocolate with milk or dark chocolate for a different twist on the classic.

Storage

Store the crème brûlée in the refrigerator, covered with plastic wrap, for up to 2 days. Do not caramelize the sugar topping until just before serving to maintain its crisp texture. Reheat briefly with a torch rather than an oven to preserve the custard’s delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard a day ahead?

Yes, you can make the custard up to a day in advance. Keep it refrigerated and only torch the sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch?

If you don’t have a torch, you can place the ramekins under a hot broiler for a few minutes until the sugar melts and caramelizes. Watch closely to avoid burning.

Decadent White Chocolate Crème Brûlée Recipe

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★★★★★

4.8 from 72 reviews

This White Chocolate Crème Brûlée is a luxurious twist on the classic French dessert, featuring a creamy custard infused with rich white chocolate and topped with a perfectly caramelized sugar crust. Ideal for special occasions or an elegant finish to any meal, this recipe combines smooth texture and sweet flavors with an irresistible crunchy topping.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 2 cups heavy cream
• 6 oz white chocolate, chopped
• 4 large egg yolks
• 1/2 cup granulated sugar

Topping

• 2 tbsp granulated sugar for caramelizing

Instructions

1. Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the custards evenly.
2. Heat cream and melt chocolate: In a saucepan, gently heat the heavy cream until it begins to simmer, then remove from heat. Whisk in the chopped white chocolate until completely melted and smooth.
3. Mix egg yolks and sugar: In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture is pale and slightly thickened.
4. Combine mixtures: Slowly pour the warm white chocolate cream into the egg yolk mixture, whisking continuously to prevent the eggs from cooking.
5. Strain custard: Strain the mixture through a fine sieve to ensure a smooth custard into ramekins.
6. Prepare ramekins and water bath: Divide the custard evenly among 4 ramekins. Place ramekins in a deep baking dish, then pour hot water halfway up the sides to create a water bath for even baking.
7. Bake custards: Carefully place the baking dish in the oven and bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
8. Cool and chill: Remove ramekins from the water bath, let cool to room temperature, then refrigerate for at least 2 hours or overnight to fully set.
9. Caramelize sugar topping: Just before serving, sprinkle about 1/2 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
10. Serve immediately: Allow the caramelized sugar to harden for a minute, then serve the crème brûlée chilled for the best texture and flavor.

Notes

• Use high-quality white chocolate for a richer taste and smoother texture.
• Ensure the custard does not overbake; it should have a slight wobble when done.
• If you don’t have a kitchen torch, you can broil the sugar topping under a hot oven broiler watching carefully to prevent burning.
• For a slightly different flavor, add a teaspoon of vanilla extract to the cream before heating.
• Water bath is crucial for gentle cooking and avoids cracking the custard surface.

Keywords: White Chocolate Crème Brûlée, French dessert, custard, caramelized sugar, creamy dessert, white chocolate custard