White Chocolate Creme Brulee Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 6-ounce (180 ml) ramekins in a large baking dish or roasting pan.

Heat cream and milk: In a medium saucepan, combine the heavy cream and whole milk. Warm over medium heat until just beginning to steam and small bubbles form at the edge (do not boil), about 5–7 minutes.

Melt white chocolate: Remove the cream mixture from heat. Add the finely chopped white chocolate to the hot cream and whisk gently until the chocolate is fully melted and the mixture is smooth and glossy. If needed, return to very low heat briefly while stirring; do not overheat.

Whisk yolks and sugar: While the cream is warming, whisk the egg yolks and 1/2 cup granulated sugar in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the yolks: Very slowly pour about 1/3 of the hot white chocolate cream into the yolk-sugar mixture while whisking constantly to temper the yolks and avoid scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

Finish custard mix: Stir in the vanilla extract and fine sea salt. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any bits of cooked egg or unmelted chocolate for an ultra-smooth texture.

Portion into ramekins: Divide the strained custard evenly among the prepared ramekins (about 4–5 ounces / 120–150 ml each). Place the filled ramekins in the baking dish.

Create a water bath: Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. This gentle, even heat helps cook the custard evenly.

Bake: Transfer the baking dish to the preheated oven. Bake until the custards are mostly set but still slightly wobbly in the center when gently shaken, about 30–40 minutes. Exact time depends on ramekin size and oven; begin checking at 25–30 minutes.

Cool: Using tongs or oven mitts, carefully remove the ramekins from the water bath. Let them cool to room temperature on a rack for about 30–45 minutes. Then refrigerate uncovered for at least 2 hours and up to 3 days to fully chill and set.

Prepare for torching: Pat the custard surfaces dry with a paper towel to remove any condensation. If you prefer a very smooth sugar crust, sprinkle an even, thin layer of granulated sugar (about 1 to 1 1/2 teaspoons) over each chilled custard, then tap off excess and repeat to total about 1 to 1 1/2 teaspoons per ramekin. For a thicker, more pronounced crust, use up to 2 teaspoons per ramekin. Alternatively, gently mound and spread about 1 tablespoon of sugar and tap to level if you used the larger quantity listed in ingredients.

Caramelize with a torch: Using a kitchen blowtorch, hold the flame 2–3 inches (5–8 cm) from the sugar and move in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes. Be careful not to scorch the white chocolate custard (keep the torch moving). Let the sugar harden for 1–2 minutes.

Alternative broiler method: If you don’t have a torch, preheat the oven broiler and place the ramekins on a baking sheet. Sprinkle an even layer of sugar as above and broil 3–6 inches from the heat source until the sugar melts and caramelizes, watching very closely to avoid burning. This may take 1–3 minutes depending on broiler strength. Cool for 1–2 minutes to harden.

Garnish and serve: If desired, top with white chocolate shavings or a few fresh berries. Serve within an hour of caramelizing for best contrast between the crisp top and silky custard.