White Chocolate Crème Brûlée Recipe
Cool silky smooth white chocolate custard topped with caramelized sugar. Served with whipped cream and a fresh berry.
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Ingredients
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Custard
Topping
Serving
Method
Custard Preparation
- 1
Heat Cream and Milk
In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.
- 2
Melt White Chocolate
Add the chopped white chocolate to the hot cream mixture and stir until melted and smooth.
- 3
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
- 5
Strain Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Baking
- 6
Preheat Oven
Preheat your oven to 325°F (160°C).
- 7
- 8
Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 9
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 10
Cool
Remove the ramekins from the water bath and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelizing
- 11
Sprinkle Sugar
Before serving, sprinkle a thin layer of granulated sugar on top of each custard.
- 12
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy top. Alternatively, place the ramekins under a broiler for a few minutes.
Serving
- 13
Serve
Serve immediately with a dollop of whipped cream and fresh berries on the side.