White Chocolate Crème Brûlée
This luscious White Chocolate Crème Brûlée is a decadent twist on the classic custard with a crusted sugar topping! It’s a rich, delicious dessert for any special occasion.
Learn How to Make Crème Brûlée so you can serve this restaurant-worthy dessert at home!
Why You Must Make this Crème Brûlée
- It’s super creamy and utterly delicious!
- This recipe is based on Le Cirque’s recipe and, according to my husband, is better than any restaurant version he’s tasted!
- It’s a wonderful way to enjoy white chocolate!!
The first time I made this dreamy White Chocolate Crème Brûlée, I inadvertently got a crème brûlée facial in the process (when removing one of the custards from the water bath). It was definitely worth repeating minus the drenching. While we had a stash in the fridge, Bill was quick to let me know how fabulous it tasted. I heartily agree!
Expert Tips:
Since classic creme brulee is one of Bill’s favorite desserts, I’ve made it dozens and dozens of times. Here are some tips I’ve learned along the way:
- PRO-Tip: Slowly drizzle the hot cream into the egg mixture while whisking constantly. Start with just a few drops at a time. If you go too fast the eggs will curdle. Then when you strain the mixture, all the egg that should be giving the creme brulee its structure will be tossed out in the form of scrambled eggs (been there, done that)!
- Baking times will differ depending on the type of ramekins you use. The deeper round versions 4 oz. Porcelain Ramekins will take longer to bake than the flat, oblong dishes Creme Brûlee Ramekin Set (affiliate link).
- PRO-Tip: Bake in a bain marie or water bath. This allows the custard to bake at a consistent temperature, ensuring you have a silky, creamy result.
- I use a deep dish pizza pan or my roaster for my bain-marie. The handles on the roaster are handy for moving the water-filled pan in and out of the oven more easily.
- For the burnt sugar topping, I use sugar in the raw or Turbinado Sugar (affiliate link). Brown sugar would work too, but I’d suggest leaving it out to dry for a few hours before sprinkling it over the custard.
- You can use your broiler to melt the sugar, just make sure to watch it carefully so the sugar doesn’t burn. You want it melted and lightly browned.
- I like using a Culinary Torch (affiliate link) to brulee the sugar. You have much more control compared to the broiler, but you can certainly use your broiler. Just crack the door open and watch carefully so the sugar melts and caramelizes, but doesn’t burn.
- PRO-Tip: Save your leftover egg whites to make a pavlova, meringue cookies, or macaroons! And here’s a link to 50 Egg White Recipes!
Frequently Asked Questions
Crème Brûlée is a rich, baked vanilla custard that has a thin, crisp burnt sugar topping. No one is certain of the exact origin, but the first printed recipe was in a French cookbook dated 1691, and the chef at Versailles made it like we do today. Well, except he didn’t have a mini torch or oven broiler to melt the sugar topping!
Custards and Puddings are made from similar ingredients, but custards are usually baked and puddings are usually cooked on the stovetop. Puddings may contain starch like flour or cornstarch in addition to eggs to thicken. Due to these differences, custards are flat-topped, firmer, and puddings are fluffier.
It can be served warm, room temperature, or cold. When I discovered the Le Cirque crème brûlée recipe years ago, this dessert immediately became a family favorite. We always serve both versions cold.
Overcooking any custard will amplify the eggy flavor. If the internal temperature exceeds 175°F, there may be more of an eggy or sulphuric taste.
Remove them from the oven when the very center of the custards still have a slight jiggle. There will be carryover cooking time from the residual heat of the ramekins to finish the job.
You May Also Like:
- Custard Peach Pie from Christina’s Cucina
- Italian Chocolate Pudding
- Blueberry Peach Custard Pie
- Apple Crumble with Custard
- Vanilla Flan
- Plus, you’ll love this Creme Brulee Cheesecake!
- All my Best Dessert Recipes.
White Chocolate Crème Brûlée Recipe
A twist on the classic creme brulee with the addition of white chocolate!
Ingredients
- 4 egg yolks
- ¼ -⅓ cup sugar (white chocolate is very sweet so you may prefer the smaller amount of sugar)
- 2 cups heavy cream
- 4 ounces whited chocolate, chopped
- ½ teaspoon vanilla
- Turbinado sugar (sugar in the raw)
- Berries and fresh mint to garnish, optional
Instructions
- Preheat the oven to 300º.
- Whisk together yolks and sugar in a medium bowl. In a saucepan, heat cream to a simmer. Add white chocolate to the cream and whisk until the chocolate melts.
- Drizzle a few tablespoons of cream/chocolate mixture into the yolks, whisking constantly to prevent the egg from cooking. Add the rest of the cream plus the vanilla to the yolks and whisk to combine.
- Strain liquid through a sieve into a large glass measuring cup. Pour into four 6-ounce ramekins. Place ramekins into a baking pan and pour hot water into the pan so that it is 1-1 ½ deep.
- Bake for 45-55 minutes or until the centers only jiggle slightly when moved. Remove ramekins from the water bath (carefully!!). Cool, then refrigerate till chilled.
- To serve, sprinkle with turbinado sugar and broil for 3-4 minutes until the sugar is caramelized, or melt sugar with a kitchen torch.
Notes
Recipe adapted from Ghirardelli.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 698Total Fat: 56gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 325mgSodium: 64mgCarbohydrates: 43gFiber: 3gSugar: 38gProtein: 9g
137 Comments on “White Chocolate Crème Brûlée”
Fabulous!! I used real white chocolate! Out of curiosity will the white chips work too?
The fake white chocolate is getting out of hand! Even some expensive brands aren’t selling “chocolate” anymore! If it doesn’t say white “chocolate” than it’s basically white candy Even Reese’s white chocolate only says “white”…the word chocolate has been removed
Hi, Missy, the bars are better quality, but the white chocolate chips will definitely work! Hope you enjoy!
Thr recipe calls for vanilla but the instructions don’t note when you are supposed to add it in.
Add it in step 3. I’ve edited the recipe to reflect that. Thanks for letting me know, Breanne and happy Easter!
White chocolate creme brulee is so yummy. Love it excellent dessert idea.
I died and went to heaven with this one. So good.
So glad you enjoyed this, Dee!! Thanks for reporting back!
this is wonderful adding white chocolate to creme brulee. For a sweet tooth, this dessert really hits the spot. Plus it was so easy to make!
Looks very delicious recipe, I will try this weekend. Can we use 10% cream instead of heavy cream?
Hi, Ismat, I’m worried that the lighter cream won’t give you the rich flavor and texture that you’d get with heavy cream. If you give it a try, let me know how it goes.
Soooo luscious indeed Liz! Beautiful photos as usual!
I was JUST talking with my son about creme brulee! We’re going to try this recipe this weekend. Thanks for a great recipe. Looks amazing!
One of our favorite desserts. That crunchy topping is so addictive. I don’t think I have ever had a white chocolate version before so this we need to try asap. Thanks for all the helpful tips.
I, even find it hard to believe that I’ve only had creme brulee twice. It is a dessert that makes me feel very fancy and it’s high time I make it again. Looking at your gorgeous pictures it’s almost like I can hear the crackling sound as you break through the sugared topping.
Crème Brûlée? Yes, please. I always use my torch to finish it rather than the broiler because I always enjoy an excuse to use it. 🙂 This looks terrific — love the inclusion of white chocolate. Good stuff — thanks.