Creamy White Chocolate Crème Brûlée Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custard.
- 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.
- 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.
- Combine Mixtures: Slowly pour the warm white chocolate cream mixture into the egg yolk mixture, whisking continuously to combine without cooking the eggs.
- Strain Custard: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
- Fill Ramekins: Divide the custard evenly among 4 to 6 ramekins placed in a deep baking dish.
- 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.
- 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.
- 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.
- 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
