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White Chocolate Crème Brûlée

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This luscious White Chocolate Crème Brûlée is a decadent twist on the classic custard with a crusted sugar topping! A rich, delicious dessert for any special occasion.

White Chocolate Crème Brûlée in a red ramekin

White Chocolate Crème Brûlée

I’ve made this dreamy White Chocolate Crème Brûlée once before and despite getting a crème brûlée facial in the process (when removing one of the custards from the water bath), it was definitely worth repeating. While we had a stash in the fridge, Bill was quick to let me know how fabulous it tasted. I must agree, it’s super creamy and utterly delicious!

What is Crème Brûlée? 

Crème Brûlée is a rich, baked vanilla custard which has a  thin, crisp burnt sugar topping. No one is certain of the exact origin, but the first printed recipe was in a French cookbook dated 1691, and the chef at Versailles made it like we do today. Well, he didn’t have an mini torch or oven broiler to melt the sugar topping!

It can be served warm, room temperature or cold. When I discovered the Le Cirque crème brûlée recipe years ago, this dessert immediately became a family favorite.

White Chocolate Crème Brûlée in a white ramekin

Tips for Making Crème Brûlée

Since classic creme brulee is one of Bill’s favorite desserts, I’ve made it dozens and dozens of times. Here are some tips I’ve learned along the way:

  • Slowly drizzle the hot cream into the egg mixture while whisking constantly. Start with just a few drops at a time. If you go too fast the eggs will curdle. Then when you strain the mixture, all the egg that should be giving the creme brulee its structure will be tossed out in the form of scrambled eggs (been there, done that)!
  • Baking times will differ depending on the type of ramekins you use. The deeper round versions (4 oz. Porcelain Ramekins) will take longer than the flat, oblong dishes ( Creme Brûlee Ramekin Set).
  • Bake in a bain marie or water bath. This allows the custard to bake at a consistent temperature, ensuring you have a silky, creamy result.
  • I use a deep dish pizza pan or my roaster for my bain marie. The handles on the roaster are handy for moving the water-filled pan in and out of the oven more easily.
  • For the burnt sugar topping, I use sugar in the raw or Turbinado Sugar. Brown sugar would work too, but I’d suggest leaving it out to dry for a few hours before sprinkling it over the custard.
  • You can use your broiler to melt the sugar, just make sure to watch it carefully so the sugar doesn’t burn. You want it melted and lightly browned.
  • I like using a Culinary Torch to brulee the sugar. You have much more control compared to the broiler.
  • Save your leftover egg whites to make a pavlova, meringue cookies and macaroons! And here’s a link to 50 Egg White Recipes!
White Chocolate Crème Brûlée in a white ramekin with a spoon Print

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White Chocolate Crème Brûlée | An ultra creamy custard infused with white chocolate and topped with burnt sugar

White Chocolate Crème Brûlée

A twist on the classic creme brulee with the addition of white chocolate!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • 4 egg yolks
  • 1/3 cup sugar
  • 2 cups heavy cream
  • 4 ounces whited chocolate, chopped
  • 1/2 teaspoon vanilla
  • Turbinado sugar (sugar in the raw)
  • Berries and fresh mint to garnish, optional


Preheat the oven to 300º.

Whisk together yolks and sugar in a medium bowl.  In a saucepan, heat cream to a simmer.  Add white chocolate to cream and whisk until chocolate melts.  Drizzle a few tablespoons of cream/chocolate mixture into the yolks, whisking constantly to prevent egg from cooking.  Add the rest of the cream to the yolks and whisk to combine.

Strain liquid through sieve into a large glass measuring cup.  Pour into four 6-ounce ramekins. Place ramekins into a baking pan and pour hot water into pan so that it is 1-1 1/2 deep.

Bake for 45-55 minutes or till centers only jiggles slightly when moved.   Remove ramekins from water bath (carefully!!). Cool, then refrigerate till chilled.

To serve, sprinkle with turbinado sugar and broil for 3-4 minutes until the sugar is caramelized or melt sugar with a kitchen torch.


Recipe adapted from Ghirardelli.

White Chocolate Creme Brulee photo and text collage for Pinterest


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117 comments on “White Chocolate Crème Brûlée”

  1. This looks so good Liz. I’m so sorry to hear about your blogging friend. Cancer takes everyone too early – hopefully someday soon we will find a cure.

  2. Creme brûlée is a universal winner but can be a little tricky. Thanks for all these great tips Liz!

  3. Great tips Liz! You dish looks like perfect Creme Brulee!

  4. I’m in love with your creme brulee, babe! Gonna try making one of these days………. xoxo

  5. What a drool worthy dessert. I love creme brûlée but have never been brave enough to make my own.

  6. That creme brulee looks perfect! Creamy with that yummy crunch that I love!

  7. This is such a gorgeous dessert! I can’t wait to try it Liz!

  8. This Crème Brûlée looks heavenly!!I would have raided your stash too! It wouldn’t have lasted very long!

  9. Nice innovation on the conventional creme brulee recipe!! Thanks for sharing!!!

  10. This is the prettiest creme brûlée ever! Such a perfect dessert for the holidays 🙂

  11. Another stunning dessert. I love that this is gluten free so everyone can enjoy the same dessert for the holiday or other special occasion. I’ve never made creme brulee at home, but I feel confident I could do it right with the tips you shared. Thanks, Liz!!

  12. No, just, No, Liz. There are 4 of “that” and one of me. Man, that Crème Brûlée looks delicious. What I must compliment you on profusely are the well-thought-out tips/hints/instructions that you often add to your posts. I always read them carefully and adopt many of them to my everyday cooking. I am not well-trained nor an expert in the kitchen nor did I ever take HomeEc in school (do they still offer that?) so I just am still learning the basics as I move along. Keep at it, please, and I’ll keep at it, promise.

  13. This was absolutely delicious, will definitely make again!

  14. A terrific idea with the white chocolate! Delicious!

  15. I loved it! Such a gorgeous dessert!!

  16. This is my absolute favorite dessert in the world. White chocolate truly made it delicious. Will surely make it again. So good.

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