White Chocolate Crème Brûlée #SundaySupper

Serves 4     adjust servings

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hr 10 mins


Ingredients

  • 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

Instructions

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 4 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.

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Recipe Notes

Recipe adapted from Ghirardelli.

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