White Chocolate Creme Brulee

My White Chocolate Creme Brûlée recipe is a delicious take on the classic. By adding high quality white chocolate, the custard becomes creamier, sweeter, and more flavorful, and it pairs so well with tart berries. For the best results, I always serve it chilled, the combo of of cool custard and crisp sugar topping is hard to beat.

Over the years of creating recipes, I have heard so many people say they are scared to make creme brûlée at home, but in my opinion it is one of the easiest desserts you can make. That is why I made my recipe simple and easy to follow, just like I did with my recent post for chocolate crepe cake recipe, which my kids cannot get enough of. I have perfected this recipe to have an amazing texture and richness, with a smooth and sweet flavor from the white chocolate. Yum!

This French dessert always wows my family and friends because they get to crack through the crunchy topping and find a creamy white chocolate custard underneath. I wrote my recipe with simple, foolproof steps, including exactly how I tell when the custard is done so it is easy to bake with confidence. Since it needs a few hours to chill, I usually make it the night before, and I love that I can prep it up to 3 days in advance for dinner parties. I wait to add the sugar topping until right before serving so the top stays crisp. This dessert is seriously a must try for your next dinner event!

Why you will love this recipe

• Easy as 1-2-3: With my simple instructions, anyone can follow this recipe. I only use 6 ingredients that are commonly found in almost every kitchen, and it takes about 1 hour to make. The hardest part is waiting for it to set, so I always make it the day before.
• Great for a dinner party: This dessert will impress everyone. I have served it many times, and people are always surprised that I made it at home. Even if the custard is not perfectly smooth, the sugar topping covers small imperfections and still looks beautiful on the table.
• Authentic French dessert: I always tell people this is a genuine French dessert because it is. Since it is true, I see no reason not to brag a little. Ha!
• Leftovers store fantastic: I rarely have leftovers at my house, but if I do, I keep them in the fridge for up to 7 days. I can also wrap them well and freeze them for up to 3 months.

What you will need

• Custard base: I use egg yolks and heavy cream to build a smooth custard.
• Chocolate and vanilla: I add chopped white chocolate and pure vanilla extract for a buttery sweetness.
• Sugars and finishing: I use white granulated sugar in the custard, then I use fine sugar on top so it melts into a crisp topping. If I only have granulated sugar, I grind it in a food processor first.
• Salt: I like adding a pinch of salt.

How to make

Preheat the oven: First, I preheat the oven to 325 degrees F and place 6 ramekins in a roasting pan.

Whip the cream: Then I whisk the egg yolks, sugar, and salt in a large bowl until the mixture looks creamy, stopping to scrape the sides and bottom of the bowl as needed.

Heat the cream: In a medium saucepan, I heat the heavy cream over medium low heat, stirring often until it reaches a simmer. I make sure it does not boil.

Melt the chocolate: Then I pour the hot cream over the chopped white chocolate in a medium bowl and let it sit for 1 minute. After that, I stir until the chocolate melts, then I stir in the vanilla and let the mixture cool for a few minutes.

Mix the two: Then, using a mixer on low speed, I slowly add the chocolate mixture to the egg mixture and mix until it is fully combined. After that, I use a spoon to scoop off and discard the foam on top, then I pour the mixture into the prepared ramekins.

Bake: Then I pour hot water into the roasting pan so it comes halfway up the sides of the ramekins. Finally, I bake for about 45 minutes, until the centers are still slightly jiggly.

Chill the custard: I remove the roasting pan from the oven and let the ramekins cool in the pan. Once they are cool, I cover each ramekin with plastic wrap and refrigerate them overnight.

Fire it up: When I am ready to serve, I take the ramekins out 30 minutes ahead so they come to room temperature. Then I sprinkle 1 tablespoon of fine sugar on top and melt it with a kitchen torch. Finally, I let it cool for 10 minutes before serving.

Expert tip

Making sure crème brulee is done

One of the hardest parts of making crème brûlée at home is knowing when it is done, and I used to second guess myself until I learned what to look for. Now I simply tap the side of the ramekin and watch the custard move. If it ripples from side to side, I know it needs more time and will turn out watery. If it does not move at all and looks like it is starting to crack, I know it is overdone and may end up grainy or rubbery. What I want is a custard that stays flat but still has a small jiggle only in the center. Once it reaches that point, I let the ramekins cool completely for about 1 hour, then I cover each one with plastic wrap and refrigerate them overnight, since chilling is what finishes the texture and makes the custard set properly.

More tips to consider:

• I use room temperature egg yolks so they blend smoothly and do not start cooking when they meet the warm cream. It keeps the custard silky from the start.
• I use very fine sugar and only a light, even layer on top. Too much sugar makes the topping thick and hard instead of crisp.
• Use high-quality chocolate for this dessert because it is the main ingredient.
• Place the ramekins under a broiler for those without a torch to get the crispy topping. Just make sure they do not burn.
• I make sure the custard is fully cooked before chilling, with only the center slightly moving. If it ripples across the whole ramekin, it needs more time.
• I keep an eye on the oven temperature and baking time so the custard stays smooth. Overbaking is what makes it grainy or rubbery.
• Also, do not overdo the heat when caramelizing the sugar, as it can be bitter.

Recipe variations and add-ins:

• Berry topping: I top each ramekin with about 1/2 cup sliced strawberries or a mix of raspberries and blackberries. I love the tart fruit with the sweet custard.
• Nut crunch: For more crunch, I sprinkle about 1 tablespoon chopped walnuts or pecans on top. I usually add them right before serving so they stay crisp.
• Chocolate surprise: I stir in about 2 tablespoons white chocolate chips for a little surprise in the custard. I like how they melt into small pockets as it bakes.
• Citrus pop: I add 1 teaspoon fresh orange zest to the custard before baking.
• Mini brûlée: I use smaller ramekins and divide the mixture equally. I start checking for doneness around 35 minutes so they do not overbake. They are great for birthday parties!

Serving suggestions:

When I make these white chocolate crème brûlée for a party, I like topping them with stabilized whipped cream, rainbow sprinkles, and my chocolate whipped cream because my kids love it and I usually keep a batch in the fridge for breakfast treats like oatmeal pancakes.

If I want something sweeter, I drizzle about 1 tablespoon of my creamy caramel sauce right over the sugar topping, then serve the brûlée with an apple cider drink for a warm and comforting pairing. The other day, I serve this dessert after my Panda Express Mandarin Teriyaki Chicken, the creamy custard was the perfect finish after that savory dinner, trust me!

How to store leftovers:

• Refrigerate: I wrap each ramekin in plastic wrap, then aluminum foil, and keep it in the fridge for up to 5 days.
• Freezing: I wrap each ramekin in plastic wrap, then foil, place them in freezer bags, and freeze for up to 3 months.
• Defrost: I thaw frozen crème brûlée overnight in the fridge.
• Reheating: I do not heat crème brûlée. I serve it cold, then let it sit at room temperature before melting the sugar on top.

Frequently asked questions

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