White Chocolate Crème Brulee Recipe
Make White Chocolate Crème Brulee Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, and chopped white chocolate. Heat over medium heat, stirring frequently, until the white chocolate is melted and the mixture is smooth. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and smooth.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 5
- 6
Bake the Custard
Evenly pour the custard mixture into the prepared ramekins. Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight until completely chilled.
- 8
Caramelize the Sugar
Before serving, sprinkle a thin layer of turbinado sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 9
Serve
Let the caramelized sugar cool for a minute, then serve immediately.