White Chocolate Crème Brûlée Recipe

Preheat and prep ramekins

Preheat the oven to 325°F (160°C). Place six 4-6 oz ramekins in a large roasting pan or baking dish.

Infuse cream and melt chocolate

In a medium saucepan, combine the heavy cream, whole milk, and scraped vanilla bean (or vanilla extract). Warm over medium heat until it just begins to steam and tiny bubbles form at the edge — do not boil. Remove from heat. Add the finely chopped white chocolate to the warm cream, let sit 1 minute, then whisk gently until the chocolate is fully melted and the mixture is smooth. Stir in the pinch of salt.

Whisk yolks with sugar

In a mixing bowl, whisk the egg yolks and 1/2 cup granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the eggs

Slowly pour about 1/3 of the warm white chocolate cream mixture into the yolks while whisking constantly to temper. Continue to add the remaining cream gradually, whisking until fully incorporated and smooth.

Strain and divide

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids or coagulated bits. Divide the strained custard evenly among the prepared ramekins.

Bake in a water bath

Pour hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides of the ramekins. Carefully transfer the pan to the preheated oven and bake for 30–40 minutes, or until the custards are set around the edges but have a slight jiggle in the center when gently shaken.

Cool and chill

Remove ramekins from the water bath and cool to room temperature on a wire rack. Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to fully set and chill.

Shortly before serving, chill a medium mixing bowl and beaters in the freezer for 5–10 minutes. Add the cold heavy cream, powdered sugar, and vanilla extract to the chilled bowl. Whip on medium-high speed until soft peaks form. Do not overwhip — the cream should be light and billowy. Cover and keep refrigerated until ready to plate.

Dry the tops

Remove the chilled custards from the refrigerator and blot the surface lightly with a paper towel if any moisture has accumulated to ensure the sugar melts smoothly.

Caramelize sugar

Evenly sprinkle about 1/2 tablespoon granulated sugar over the top of each custard (use the 3 tbs reserved). Using a kitchen torch, hold the flame about 2–3 inches from the surface and melt the sugar in a circular motion until it liquefies and turns a deep golden brown and forms a crisp shell. If you don't have a torch, place the ramekins under a broiler on high for 2–4 minutes, watching closely to avoid burning — rotate the pan as needed for even browning.

Set the crust

Let the caramelized sugar cool and harden for 1–2 minutes before moving to plating.

Place each crème brûlée on a small dessert plate. Add a dollop (about 1 tablespoon) of Chantilly cream beside each ramekin or pipe a small rosette. Arrange a few fresh berries on the plate and tuck a mint leaf beside the berries for color. Optionally top with a single berry on the hardened sugar for presentation.

Serve immediately so guests can hear the crack of the caramelized top. Leftovers can be refrigerated (without caramelized sugar) for up to 2 days; caramelize sugar just before serving.