White Chocolate Creme Brulee
Indulge in the velvety decadence of White Chocolate Crème Brûlée, a luxurious twist on a classic French dessert. This recipe combines creamy heavy cream and finely chopped white chocolate for an irresistibly smooth custard infused with the warm, aromatic touch of vanilla. Topped with a perfectly caramelized sugar crust, this dessert delivers the satisfying crack of brûlée with every spoonful. Perfectly balanced between rich and light, it’s baked gently in a water bath to ensure the ideal creamy texture. Ideal for dinner parties or romantic evenings, garnish with fresh berries or a sprig of mint for an elegant finish. Perfect your dessert game with this crowd-pleasing treat that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 4 oz White chocolate (finely chopped)
- 1 tsp Vanilla extract
- 4 Egg yolks
- 6 tbsp Granulated sugar
- 4 tbsp Turbinado sugar or granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (163°C). Set a kettle of water to boil for the water bath.
In a medium saucepan over medium heat, combine the heavy cream and finely chopped white chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Do not let it boil. Remove from heat and stir in the vanilla extract.
In a medium mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Gradually pour the warm cream and chocolate mixture into the egg yolks, whisking constantly to prevent the eggs from cooking. Strain the custard through a fine-mesh sieve into a large measuring cup or a bowl to remove any lumps or impurities.
Divide the custard evenly among four 6-oz ramekins. Place the ramekins in a deep baking dish or roasting pan. Carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins to create a water bath.
Bake the custards in the preheated oven for 40-45 minutes, or until they are set around the edges but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 2 hours or overnight to fully set.
When ready to serve, evenly sprinkle 1 tablespoon of turbinado sugar or granulated sugar over the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Allow the sugar to harden for a few moments before serving.
Serve chilled with optional garnishes like fresh berries or a sprig of mint.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 48.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
