White chocolate creme brulee Recipe

At first glance, this creme brulee may appear to be rich and a little over the top, but it is actually a lighter variation on the classic, and is a great way to end a lovely meal.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Caster sugar : 25 g
  • Double cream : 300 ml
  • Semi-skimmed milk : 200 ml
  • Egg yolk(s) : 6 whole
  • White chocolate : 100 g
  • To serve
  • Caster sugar : 90 g
  • ETAPE 1

    Preheat the oven to 125'C.

  • ETAPE 2

    Whisk together the egg yolks and the caster sugar. Bring the double cream and milk to the boil and then pour over the egg mixture, all the while stirring gently.

  • ETAPE 3

    Add the white chocolate to the hot custard base. Leave to sit for two minutes, then stir until completely dissolved.

  • ETAPE 4

    Pour the custard into individual ramequins.

  • ETAPE 5

    Place the ramekins in a tray of boiling water, transfer to the oven and cook for 45-60 minutes. The crème brulées should be just set, or a little wobbly.

  • ETAPE 6

    Remove from the oven and allow to cool.

  • ETAPE 7

    Once cool, sprinkle with the remaining sugar and then caramelise the sugar using a blow torch.

Chef's tip

«You can substitute any other chocolate for white, however, you may need to adjust the amount of caster sugar in the custard.»

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