White Chocolate Creme Brûlée
User Reviews
5
White Chocolate Creme Brûlée
Description
White Chocolate Creme Brûlée features a custard made from egg yolks, sugar, heavy cream, and white chocolate, enhanced with vanilla extract and a touch of salt. The preparation involves heating the cream and melted white chocolate mixture carefully, then blending it with egg yolks before baking in a water bath to ensure gentle, even cooking. The baking process sets the custard while maintaining a tender, creamy center.
The dessert is finished by sprinkling fine sugar atop the cooled custard and caramelizing it to achieve a thin, crunchy top layer that contrasts with the smoothness beneath. This preparation highlights the sweetness of white chocolate balanced by the crisp brûlée crust.
White Chocolate Creme Brûlée is typically served chilled, offering a refined dessert option. The delicate balance of flavors and textures makes it suitable for special meals and occasions where a luscious, elegant finish is desired.
Ingredients
- 6 egg room temperature, yolk
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 8 oz white chocolate chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 1/3 cup sugar fine
Instructions
- Preheat oven to 325 degrees F.
- Place 6 (7 to 8oz) ramekins into a roasting pan.
- Add the eggs, sugar, and salt to a large bowl and whisk until well-mixed and creamy. Stop to scrape the sides and bottom of the bowl.
- Add chopped white chocolate to a medium bowl.
- Add heavy cream to a medium saucepan over medium heat, stir, and heat until hot; simmer lightly; do not boil.
- Remove from heat and pour over the chopped chocolate. Let sit for 1 minute, then stir until thoroughly combined and smooth. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the chocolate mixture to the egg mixture, slowly mixing continuously until thoroughly combined.
- You can use a spoon to scoop and discard the foam accumulated on top.
- Pour the mixture into the prepared ramekins.
- Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
- Bake in the preheated oven for 45 - 50 minutes. The crème brûlée is done when it looks set but still slightly jiggly in the middle.
- Remove the roasting pan from the oven and let it cool in the pan. Once cooled, cover with plastic wrap and transfer to the fridge for at least 2 hours and up to 3 days before serving.
- When ready to serve, remove from the refrigerator 30 minutes before caramelizing the sugar on top. Sprinkle a tablespoon of fine sugar on top, and using a torch, melt the sugar to form a crispy layer.
- If you don’t have a torch, broil the crème brûlée to melt the sugar. Keep an eye on it to make sure it doesn't burn.
- Allow the crème brûlée to sit for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6ramekins
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 205mg | 68% |
| Sodium | 144mg | 6% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 410IU | 8% |
| Calcium | 139mg | 14% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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