White Chocolate Creme Brulee

Rich, smooth, and creamy creme brulee with subtle hints of white chocolate. An easy and decadent dessert.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 472kcal

Author Dina

Ingredients

10 egg yolks
1/2 cup sugar plus a little for topping
1 quart heavy cream
1/2 cup white chocolate chips
1 tsp vanilla extract

US Customary - Metric

Instructions

Lightly beat the egg yolks and sugar just until blended.
Heat the heavy cream and white chocolate chips in a saucepan over medium heat making sure to stir constantly. Once the cream starts to come to a slight simmer, turn off the burner. Remove the saucepan from heat and stir in the vanilla extract.
Slowly pour the heavy cream into the egg mixture. Then, using a fine-mesh sieve pour the mixture into a large measuring cup.
Place the ramekins (crème brûlée dishes) into a deep baking dish, and pour the custard into 10-11 (4oz) ramekins.
Fill the baking dish with hot water so it reaches halfway up the sides of the ramekins.
Preheat your oven to 325 degrees Fahrenheit and bake for 25-30 min or until the custard has set but still moves a little when shaken. Remove the ramekins from the water bath and let them cool down to room temperature. Refrigerate for at least 4 hours or overnight.
Sprinkle a small handful of sugar on top of each crème brûlée and shake to distribute the sugar evenly. Using a chefs-torch or cooking torch caramelize the sugar. When heating the sugar make sure to keep the flame constantly moving in circular motions until all the sugar has melted and browned. If you don't have a cooking torch, you can caramelize the sugar by putting the Crème brûlées on broil in the oven for 3-4 minutes.

Notes

NOTES: Crème brûlées can be refrigerated for up to 8 hours before adding the sugar topping. Don't refrigerate after caramelizing because it will cause the crust to soften.

TIPS:

Temper the eggs- To avoid scrambling your egg yolks, make sure to add a little bit of hot heavy cream at a time, whisking constantly, to raise their temperature slowly.
Strain the custard- Using a fine mesh strainer will ensure that no small pieces of egg are cooked in your creme brulee. And straining into a measuring cup makes filling the ramekins so much easier.
Use a water bath- Filling the baking dish with hot water will create a hot, humid environment for the ramekins of custard to cook in, so they don't become rubbery.
Keep the torch moving- Make sure that you don't keep the flame in one area for more than a few seconds or it will burn too much and leave a very bitter taste.

Nutrition