White Chocolate Creme Brulee Recipe
strawberry compote / whip cream
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Ingredients
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Creme Brulee Base
Method
Creme Brulee Preparation
- 1
Prepare the Cream Mixture
In a saucepan over medium heat, combine heavy cream and chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and let it cool slightly.
- 2
Mix the Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.
- 3
Combine and Bake
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine mesh sieve into ramekins. Place the ramekins in a baking dish and fill the dish with hot water to create a water bath. Bake at 325°F (160°C) for about 30-35 minutes, or until set but still slightly jiggly in the center.
- 4
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
- 5
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar on top of each cooled creme brulee. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
