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!
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.
- I use sugar in the raw or Turbinado Sugar to make the burnt sugar topping. 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!
Gluten Free Recipes in Memory of our Sunday Supper Friend, TR Crumbley
Our friend, and fellow blogger, TR passed away earlier this year after a valiant battle against duodenal cancer. He was such a kind, intelligent, easy going soul. His life was cut short way too early, and he is truly missed throughout the food blogisphere. TR was a treasured member of the Sunday Supper family.
I was lucky enough to have met him at the Food and Wine Conference both times I attended. His blog featured all gluten free recipes, so in honor of our friendship, I’m sharing a gluten free recipe today.
Gluten Free Sunday Supper Recipes
Sleigh Ride Starters
- Pepperoni Soft Pretzels by Grumpy’s Honeybunch
- Pumpkin Bread with Maple Walnut Glaze by My Life Cookbook
- Savory Chickpea Banana Pepper Fritters by Sue’s Nutrition Buzz
- T.R.’s Mulled Cider Martini by Food Lust People Love
Seasons Greetings Sides
- Balsamic Braised Red Cabbage by Take A Bite Out of Boca
- Gluten Free Au Gratin Potatoes by Sunday Supper Movement
- Gluten Free Turkey Gravy by Jersey Girl Cooks
- Gluten-Free Thanksgiving Stuffing or Dressing by Palatable Pastime
- Roasted Beets and Butternut Squash by Cooking Chat
- Roasted Brussels Sprouts And Squash With Cranberry Cider Glaze by The Crumby Kitchen
- T.R.’s Homemade Cranberry Sauce by Hardly A Goddess
Making Things Merry Main Dish
- Chicken Caesar Salad Wrap by Life Tastes Good
- Easy Mexican Chicken Bowl by A Kitchen Hoor’s Adventures
- Pork Fried Rice by The Freshman Cook
- Turkey Ham Scalloped Potatoes and Kale by Cindy’s Recipes and Writings
- Vietnamese Chicken Salad by Caroline’s Cooking
Decking the Halls Desserts
- Chickpea Flour Chocolate Chip Cookies by The Wimpy Vegetarian
- Flourless Chocolate Cookies by Pies and Plots
- Gluten Free Fudge by Our Good Life
- Grandma’s Peanut Butter Balls by Cricket’s Confections
- No Bake Gluten Free Fudgy Brownies by Simple and Savory
- Gluten Free Chocolate Chip Cookies by Desserts Required
- The Worlds Best Gluten Free Sweet Potato Brownies by Bites of Wellness
- White Chocolate Crème Brûlée by That Skinny Chick Can Bake
White Chocolate Crème Brûlée
A twist on the classic creme brulee with the addition of white chocolate!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Dessert
- 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 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.
Recipe adapted from Ghirardelli.
- Calories: 665kcal
- Sugar: 38g
- Sodium: 55mg
- Fat: 56g
- Saturated Fat: 34g
- Trans Fat: 0
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 309mg