Creamy White Chocolate Crème Brûlée Recipe

Introduction

White Chocolate Crème Brûlée is a luscious twist on the classic French dessert, combining creamy white chocolate custard with a crisp caramelized sugar topping. It’s an elegant and indulgent treat perfect for special occasions or whenever you want to impress.

Ingredients

• 2 cups heavy cream
• 6 ounces white chocolate, chopped
• 5 large egg yolks
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream until it just begins to simmer, then remove from heat and stir in the white chocolate until fully melted and smooth.
2. Step 2: In a bowl, whisk together the egg yolks and half of the sugar until pale and slightly thickened. Gradually pour the warm white chocolate cream into the egg mixture while whisking continuously to temper the eggs.
3. Step 3: Stir in the vanilla extract and strain the mixture through a fine sieve to remove any solids. Pour the custard evenly into ramekins.
4. Step 4: Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for about 35-40 minutes or until the custard is set but still slightly jiggly in the center.
5. Step 5: Remove the ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Step 6: Before serving, sprinkle the remaining sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Allow the sugar to harden before serving.

Tips & Variations

• Use good quality white chocolate for the richest flavor and smoothest texture.
• For a subtle twist, add a touch of citrus zest like orange or lemon to the custard mixture.
• If you don’t have a kitchen torch, you can broil the sugared custards briefly in the oven, watching carefully to avoid burning.

Storage

Store the crème brûlée in the refrigerator covered with plastic wrap for up to 2 days before caramelizing the sugar topping. Once the sugar is torched, serve immediately for best texture. Leftovers with caramelized tops are best eaten within a few hours, as the crust softens over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard in advance?

Yes, the custard can be made and refrigerated for up to 2 days before caramelizing the sugar topping. This makes it easy to prepare ahead of time.

What should I do if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar. Place the ramekins under the broiler for a few minutes until the sugar melts and browns, but watch closely to prevent burning.

Creamy White Chocolate Crème Brûlée Recipe

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White Chocolate Crème Brûlée is a luxurious twist on the classic French dessert, featuring a rich, creamy custard infused with smooth white chocolate and vanilla. This elegant treat is baked until perfectly set and topped with a crisp caramelized sugar crust, offering a delightful contrast in textures.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours including chilling
• Yield: 4 to 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 2 cups heavy cream
• 6 oz white chocolate, finely chopped
• 4 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custard.
2. Heat Cream and Melt Chocolate: In a saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chopped white chocolate until fully melted and smooth.
3. Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, 1/2 cup sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
4. Combine Mixtures: Slowly pour the warm white chocolate cream mixture into the egg yolk mixture, whisking continuously to combine without cooking the eggs.
5. Strain Custard: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
6. Fill Ramekins: Divide the custard evenly among 4 to 6 ramekins placed in a deep baking dish.
7. Bake in Water Bath: Pour hot water into the baking dish around the ramekins until it reaches about halfway up their sides. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
8. Cool and Chill: Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 2 hours—or preferably overnight—to fully set.
9. Caramelize Sugar Topping: Just before serving, sprinkle an even layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar, forming a crisp golden crust.
10. Serve: Allow the sugar topping to harden for a minute, then serve immediately for the perfect creamy and crunchy texture contrast.

Notes

• For best results, use high-quality white chocolate with a high cocoa butter content.
• Ensure water does not enter the custard during baking by carefully managing the water bath.
• If you don’t have a kitchen torch, you can broil the sugar-topped custards briefly under a broiler, watching carefully to avoid burning.
• Allow custards to rest in the refrigerator overnight to deepen the flavors and improve texture.

Keywords: White Chocolate Crème Brûlée, French Dessert, Custard, Caramelized Sugar, Elegant Dessert