White Chocolate Crème Brûlée Recipe

Introduction

White Chocolate Crème Brûlée is a luscious twist on the classic French dessert, featuring a rich, creamy custard infused with sweet white chocolate. Topped with a perfectly caramelized sugar crust, it’s a delightful treat that impresses with both texture and flavor.

Ingredients

• 2 cups heavy cream
• 6 oz white chocolate, chopped
• 5 large egg yolks
• 1/2 cup granulated sugar

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream until it just begins to simmer, then remove from heat. Add the chopped white chocolate and stir until melted and smooth.
2. Step 2: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Slowly pour the warm white chocolate cream mixture into the yolks while whisking continuously to avoid cooking the eggs.
3. Step 3: Strain the custard through a fine sieve into ramekins to ensure a smooth texture. Place the ramekins in a baking dish, and pour hot water halfway up the sides of the ramekins to create a water bath.
4. Step 4: Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours.
5. Step 5: Before serving, sprinkle an even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Allow the sugar to harden for a minute before serving.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smoothest texture.
• For extra flavor, infuse the cream with vanilla bean or a citrus peel before melting in the chocolate.
• If you don’t have a torch, place the sugared custards under a hot broiler for a few minutes, watching carefully to avoid burning.

Storage

Store the uncaramelized custards covered in the refrigerator for up to 3 days. Caramelize the sugar topping just before serving to maintain its crisp texture. If already torched, enjoy within a few hours as the sugar crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make White Chocolate Crème Brûlée ahead of time?

Yes, prepare and bake the custard in advance and keep it refrigerated. Caramelize the sugar topping right before serving to retain its crispness.

What if I don’t have a torch to caramelize the sugar?

You can place the sugared custards under a preheated broiler for 1-3 minutes. Watch closely to prevent burning and remove once the sugar has melted and browned.

White Chocolate Crème Brûlée Recipe

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This White Chocolate Crème Brûlée is an elegant twist on the classic French dessert, featuring a luscious, creamy custard infused with smooth white chocolate and topped with a perfectly caramelized sugar crust. Ideal for special occasions or a decadent treat, this dessert combines rich flavors with a delicate texture that melts in your mouth.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

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

Instructions

1. Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the custard.
2. Heat the cream and melt chocolate: In a saucepan, gently heat the heavy cream over medium heat until it is warm but not boiling. Remove from heat and stir in the chopped white chocolate until fully melted and smooth.
3. Whisk egg yolks and sugar: In a bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture is pale and slightly thickened.
4. Combine mixtures: Slowly pour the warm white chocolate cream into the egg yolks mixture, whisking constantly to prevent curdling and to combine thoroughly.
5. Strain and pour: Strain the custard mixture through a fine sieve into a large measuring cup or bowl to remove any cooked egg bits, then pour evenly into ramekins.
6. Bake in a water bath: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
7. Chill: Remove ramekins from the water bath, let cool to room temperature, then refrigerate for at least 2 hours or overnight to fully set.
8. Caramelize sugar topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp golden crust.
9. Serve: Allow the brûlée to sit for a minute to harden before serving and enjoy the contrast of creamy custard and crunchy topping.

Notes

• Use good quality white chocolate for the best flavor and smooth texture.
• Make sure not to boil the cream to avoid curdling the eggs.
• You can prepare the custards a day ahead and caramelize the sugar just before serving.
• If you don’t have a kitchen torch, place the ramekins under a broiler for 1-2 minutes to caramelize the sugar but watch carefully to prevent burning.

Keywords: White Chocolate Crème Brûlée, French dessert, custard, caramelized sugar, baked custard, elegant dessert