White Chocolate Crème Brûlée

4.45 (47)
⏱ 35 mins 🍽 Serves 8 🌶 french ✅ More effort 🏷 Dessert

This indulgent French dessert offers a rich and creamy white chocolate custard, infused with vanilla and baked to a delicate set. After chilling, the classic crisp sugar crust is caramelised to finish. It makes an elegant finale to a meal, ideal for serving individually or as part of a selection of miniature chocolate puddings. The recipe yields eight portions.

White Chocolate Crème Brûlée

Ingredients

  • 568ml pot double cream
  • 100g Green & Black's white chocolate broken into pieces
  • 1 vanilla pod, split or 1 tsp vanilla extract
  • 6 egg yolks
  • 2 tbsp golden caster sugar plus extra for topping

Method

  1. Warm the cream, chocolate pieces and split vanilla pod in a saucepan until the chocolate is fully melted. Remove from the heat and leave to infuse for 10 mins, scraping the seeds from the pod into the mixture. Add vanilla extract at this stage if using. Preheat the oven to 160C/fan 140C/gas 3.
  2. Whisk the egg yolks with the golden caster sugar until pale and thickened. Gently stir in the infused chocolate cream. Pass the mixture through a sieve into a jug, then divide it among your ramekins. Set the ramekins in a deep roasting tin and pour boiling water into the tin until it reaches halfway up their sides. Bake for 15-20 mins until just set with a slight wobble in the centre. Transfer to the fridge to chill for at least 4 hrs.
  3. Just before serving, scatter a thin, even layer of extra sugar over the surface of each chilled brûlée. Use a cook's blowtorch or place briefly under a preheated grill to melt and caramelise the sugar. Allow the caramel to cool and harden, then serve immediately.

Nutrition (per serving)

Calories451 kcal
Fat41 g
Saturates22 g
Carbs17 g
Sugars17 g
Fibre17 g
Protein5 g
Sodium36 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinefrench