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White Chocolate Creme Brûlée Recipe

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3.9 from 1 review

  • Author: Lea
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 6 servings

Description

This White Chocolate Crème Brûlée recipe offers a luxurious twist on the classic French dessert by incorporating creamy white chocolate into the custard base. Rich and velvety, it features a perfectly caramelized sugar crust on top, creating a delightful contrast in textures that will impress your family and guests.

Ingredients

Custard

  • 6 egg yolks (room temperature)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 8 oz white chocolate, chopped
  • 1 teaspoon vanilla extract

Topping

  • 1/3 cup fine sugar (for caramelizing)

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
  2. Prepare the ramekins and water bath: Place six 7 to 8 ounce ramekins into a large roasting pan, ensuring they fit comfortably without touching each other. This setup is essential for the water bath later.
  3. Whisk egg yolks and sugar: In a large mixing bowl, combine the egg yolks, granulated sugar, and salt. Whisk them vigorously until the mixture is well combined, creamy, and slightly pale. Remember to scrape the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
  4. Heat the white chocolate and cream: Place the chopped white chocolate in a medium bowl. In a medium saucepan over medium heat, add the heavy cream and heat it until it is hot and simmering lightly; do not let it boil to prevent curdling.
  5. Combine cream with chocolate: Remove the hot cream from heat and pour it over the chopped white chocolate. Let it sit for one minute to soften, then stir until the mixture becomes smooth and fully combined. Stir in the vanilla extract for flavor.
  6. Incorporate chocolate mixture into eggs: With a mixer running at low speed, slowly add the warm chocolate and cream mixture into the egg yolk mixture. Mix continuously and gradually to prevent cooking the eggs prematurely and to combine all components evenly.
  7. Remove foam: Use a spoon to gently scoop off any foam that forms on the surface to ensure a smooth custard texture.
  8. Fill ramekins: Pour the combined custard mixture evenly into the prepared ramekins, filling each nearly to the top.
  9. Add hot water bath: Carefully pour hot water into the roasting pan until it comes roughly halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.
  10. Bake: Place the roasting pan with ramekins in the preheated oven. Bake for 45 to 50 minutes until the custard sets around the edges but remains slightly jiggly in the center.
  11. Cool and chill: Remove the pan from the oven and allow the ramekins to cool in the water bath. Once cooled, cover each ramekin with plastic wrap and transfer them to the refrigerator. Chill for at least 2 hours, preferably up to 3 days, to allow flavors to develop and texture to firm up.
  12. Caramelize the sugar topping: When ready to serve, remove the custards from the refrigerator and let them sit at room temperature for 30 minutes. Sprinkle about one tablespoon of fine sugar evenly on top of each custard.
  13. Create the brûlée crust: Using a kitchen torch, caramelize the sugar by melting it until it forms a crisp, golden-brown crust. If you do not have a torch, place the ramekins under a broiler and watch carefully to avoid burning the sugar.
  14. Serve: Allow the caramelized sugar to cool and harden for about 10 minutes before serving. This results in the classic crackly top and creamy custard beneath.

Notes

  • Ensure egg yolks are at room temperature for better emulsification and smoother custard.
  • Do not boil the cream to prevent curdling when mixing with eggs.
  • Scrape down the bowl sides when whisking eggs and sugar to incorporate all ingredients evenly.
  • Use a fine sugar for the topping to caramelize evenly and create the perfect crust.
  • If you don’t have a kitchen torch, use the oven broiler method carefully; watch closely to avoid burning the sugar.
  • Chilling the custards for at least 2 hours helps them set properly and improves flavor.
  • Water bath cooking ensures gentle heat distribution, preventing curdling and cracking.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbylea.com/white-chocolate-creme-brulee-recipe/