White Chocolate Creme Brûlée
15
Minutes Prep Time
45
Minutes Cook Time
Overnight to Set
4
Servings
CUSTARD
4 egg yolks
2 cups heavy whipping cream
4 oz white chocolate
Pinch of salt
1 tsp vanilla extract
¼ cup white granulated sugar
TOPPING
¼ cup white granulated sugar
GARNISH (OPTIONAL)
Fresh berries
Chocolate sauce
DIRECTIONS
Preheat oven to 325℉.
Pour heavy whipping cream into a small saucepan. Turn to medium-high heat, and bring to a soft simmer.
In a medium mixing bowl add separated eggs yolks, sugar, vanilla extract, and salt. Whisk until combined.
Chop or break white chocolate into small chunks. Continuously stir white chocolate into heavy whipping cream until completely melted.
While vigorously whisking egg mixture, slowly pour cream in. Return egg mixture to saucepan and reduce heat to medium-low, stirring occasionally. Remove from heat once mixture coats the back of the spoon.
Place 4 ramekins inside of a baking dish. Evenly divide custard into the ramekins.
Pour hot water into a baking dish. Make sure you have just enough to reach halfway up the side of the ramekins.
Carefully place into the oven and bake for 45 min to an 1 hour or until custard is almost set when shaken.
Remove ramekins from the baking dish and allow them to cool to room temperature on a wire rack.
Once cooled, cover in plastic wrap and place in the fridge for at least 8 hours or overnight.
Once the custard has set, remove ramekins from the fridge and bring to room temperature on the counter for 15-20 minutes.
Evenly sprinkle remaining white sugar on the tops of each custard. In a circular pattern, use a kitchen torch to brown the sugar. Allow to rest for about 2 minutes, or until the sugar has set.
Garnish with fresh berries or chocolate drizzle and enjoy!
