White chocolate creme brulee
A luxuriously creamy white chocolate crème brûlée with a silky custard base infused with vanilla and a crisp caramelised sugar crust—elegant dessert perfect for dinner parties.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 568 ml double cream
- 100 g white chocolate chips
- 1 pcs vanilla pod
- 6 pcs egg yolks
- 2 tbsp caster sugar (for custard)
- caster sugar (for topping)
Directions
- Heat the cream, white chocolate and vanilla pod in a pan until the chocolate has melted.
- Remove from heat and allow to infuse for 10 minutes, scraping the pod seeds into the cream.
- Preheat oven to 160C (fan 140C) or gas 3.
- Beat the egg yolks and 2 tbsp caster sugar until pale.
- Stir the infused chocolate cream into the yolk mixture.
- Strain the mixture and pour into ramekins.
- Place ramekins in a deep roasting tray and pour boiling water to reach halfway up the sides.
- Bake for 15–20 minutes until just set with a wobbly centre.
- Chill in the fridge for at least 4 hours.
- To serve, sprinkle caster sugar on top and caramelise with a blowtorch or under a hot grill, allow the caramel to harden then serve.