Decadent White Chocolate Crème Brûlée Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the custards evenly.
- 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.
- 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.
- Combine mixtures: Slowly pour the warm white chocolate cream into the egg yolk mixture, whisking continuously to prevent the eggs from cooking.
- Strain custard: Strain the mixture through a fine sieve to ensure a smooth custard into ramekins.
- 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.
- 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.
- 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.
- 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.
- 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
