White Chocolate Crème Brûlée
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.
Learn How to Make Crème Brûlée so that you can serve this restaurant worthy dessert at home!
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 that 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 a 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.
Tips for How to Make 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!
- 4 egg yolks
- 1/4 -1/3 cup sugar (white chocolate is very sweet so you may prefer the smaller amount of 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.
Amount Per Serving: Calories: 698Total Fat: 56gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 325mgSodium: 64mgCarbohydrates: 43gFiber: 3gSugar: 38gProtein: 9g