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 is creamier, more flavorful and sweet, and it pairs so well with tart berries. For the optimal results, always serve it chilled, the combo of temperature and textures is irresistible.
This is the perfect gluten-free dessert that requires very simple ingredients with impressive results. A show-stopper, with a silky smooth texture for the perfect Valentine’s Day treat or any other special occasion.
Table of contents
I know many fear to try making creme brûlée at home, but in my opinion this is one of the easiest desserts you can make. Once you try it you will make it over and over again. I have perfected my recipe to have the most amazing texture and richness, with a beautiful flavor from the white chocolate.
This genuine French delicacy will wow family and friends as they break through the crunchy topping into the creamy chocolatey custard underneath. Talk about impressive! My recipe is made so that anyone can do it with simple, foolproof steps. I even explained in detail how to tell when the dessert was done so there was no need to worry about putting it back in the oven.
It takes a few hours to chill, so I make mine the night before. In fact, they can be made up to three days in advance so if there is a dinner party coming up, I just prepare it early to make sure it is ready. It tastes better after melding the ingredients together. Just wait to put the sugar topping on until it is time to serve them.
This would make the perfect dessert after my red wine pot roast. It is a one-pot meal that is so easy to make and melts in your mouth with tangy red wine sauce. Saying how easy this is to make and how delicious it is does not do it justice really.
Why you will love this recipe
- Easy as 1-2-3: With my simple instructions, anyone can follow this recipe. And only six ingredients are commonly found in almost every kitchen. It only takes an hour to make. The hardest part is waiting for it to set so I always make it the day before.
- It is perfect for a dinner party: This dessert will impress everyone. I promise that everyone will be in awe of this dish. Even if you mess up, the sugar topping gets burnt onto it so it will cover any small imperfections.
- Authentic French dessert: Go ahead and tell everyone it is a genuine French dessert because it is. Since it is not a lie, why not brag about it?
- The leftovers store beautifully too: I do not worry about leftovers at my house because there usually aren’t any. But some people have leftovers, which can be kept in the fridge for up to a week. They can even be wrapped and frozen for up to three months.
What you’ll need to make white chocolate crème brulee
Special items
- Ramekins – I use six 7 or 8-ounce ramekins.
- Roasting pan – For the water bath.
- Electric mixer – I use it to mix the chocolate and egg mixtures together.
- Bowls
- Cooking utensils
Ingredients
- Egg yolks – Egg yolks contain the proteins and fat to build the structure along with the richness and smoothness for a luscious and creamy custard.
- White granulated sugar – I use regular white granulated sugar is needed to be mixed with the cream to cut air pockets into it, making a lighter and fluffier texture.
- Heavy cream – I prefer heavy cream compared to half and half or milk to make a silky and thicker dessert with a creamier texture.
- White chocolate – My favorite white chocolate is Ghirardelli white chocolate bars, which I chop into pieces. It is buttery and creamy with a smooth and velvety texture.
- Vanilla extract – I always use pure vanilla extract for its intense natural taste with hints of caramel and floral notes.
- Fine sugar – For topping the crème brulee, it has to be fine sugar. If granulated is the only thing available, use a food processor to grind it down.
- Salt
How to make white chocolate crème brulee?
- Preheat the oven: First, I preheat the oven to 325 degrees F and put six ramekins into a roasting pan.
- Whip the cream: Then, I whisk the eggs, sugar, and salt in a large bowl until they are creamy, stopping to scrape the sides and bottom of the bowl as needed.
- Heat the cream: In a medium saucepan, heat heavy cream over medium-low heat, stirring frequently until it simmers. Make sure it does not boil.
- Melt the chocolate: Then, I pour hot cream over chopped chocolate in a medium bowl and let it sit for one minute before stirring until it melts. After, I stir in the vanilla and let the chocolate cool for a few minutes.
- Mix the two: Then, with a low-speed mixer, I gradually add the chocolate mixture to the egg mixture, slowly mixing until it is fully combined. Afterward, I use a spoon to scoop and discard the foam accumulated on top before pouring the mixture into the prepared ramekins.
- Bake the brulee: Then, I pour hot water into the pan to come halfway up the sides of the ramekins. Finally, I bake it for about 45 minutes until it is just slightly jiggly in the center.
- Chill the custard: Now, I remove the roasting pan and let the ramekins cool in the pan. Once they are cool, I remove them and cover each ramekin with plastic. Then, I let them cool overnight.
- Fire it up: When I am ready to serve them, I take them out 30 minutes beforehand to let them come to room temperature. Then, I sprinkle a tablespoon of fine sugar on top and melt it with a kitchen torch. Finally, I let it cool for 10 minutes before serving them.
Expert tip
How to tell when crème brulee is done
One of the most difficult things about making a perfect crème brulee is how to tell when it is finished cooking. It is almost an art, and some say it takes practice. But I believe it can be learned pretty easily. First of all, I just tap the side of the ramekin. If the custard ripples all over from side to side, it is not finished and will be watery.
If the custard does not move at all when tapped and shows signs of cracking, it is overdone and will have a grainy texture. It may even be rubbery and chewy with some hard spots. A perfectly done crème brulee will jiggle in the center only and be perfectly flat all over when tapped.
However, that is not the end of the process. After that, it has to cool completely for about an hour before being moved to the fridge to chill. I cover each ramekin with plastic wrap and let them cool overnight. The minimum is four to six hours, but they can cool for up to three days if you want to make them in advance.
Recipe variations and add-ins:
- Add fruit: I love to top my crème brulee with strawberries but other berries like blackberries and raspberries would be delicious too.
- Caramel topping: On top of the sugary topping, sometimes I like to add some of my creamy caramel sauce to make these even more yummy.
- Crunchy brulee: For an extra crunchy brulee, go ahead and sprinkle on some chopped walnuts or pecans.
- Chocolate chips: As a surprise, I will often add chocolate chips to the mixture to make this dessert more chocolatey.
- Party topping: For a party, to make these crème brulee desserts festive, I like to add rainbow sprinkles, whipped cream, and chocolate syrup.
Serving suggestions:
This sweet treat is best enjoyed chilled. After it is baked, make sure you let it cool and after that refrigerate it for at least 2 hours before serving.
The white chocolate custard needs time to settle before it is topped with the caramelized sugar shell. After you caramelize the sugar on top, let it sit for about 10 minutes.
- I enjoy adding some berries and sometimes whipped cream on top.
- I love a meal of ribeye steaks with baked potatoes and roasted vegetables and this crème brulee is the perfect dessert for it.
- Sauternes is a sweet wine with hints of honey and apricot that I love to drink with this dessert because it brings out the custard’s flavors.
- I have also served this at a ladies’ brunch with Irish coffee and mimosas. It was a huge hit.
Frequently asked questions
Before putting the crème brulee into the fridge to set, it has to be fully baked first. Be sure that it is substantial before removing it from the oven. To check, I tap the ramekin, and if the custard shakes from side to side, it still needs to be cooked for a few more minutes. Once only the middle wiggles, it is done. Then, it must be chilled for at least four hours, but I recommend overnight.
Overcooking or cooking it at too high a temperature can cause this problem. I always make sure I cook mine no higher than 200 degrees F. I remove it from the oven when the sides are set and the middle is slightly jiggly. Another reason it can be grainy is not using a water bath. Using milk instead of cream can also cause a grainy texture. One other thing is to make sure the ramekin is wide and shallow. A small, deep ramekin can cause it to become grainy.
I have never had this problem but I know some who have. It is probably from the sugar overcooked or burned during caramelization. The taste is familiar if you have ever burnt sugar before (this I HAVE done). Be careful not to overheat the sugar. It also matters what kind of sugar is used. It has to be fine sugar. Grainier sugar will cook better and will become bitter.
Similarly, if the egg sets too firm, it will feel rubbery, like overcooked chicken. It may be from overcooking it. Another reason can be too high of a temperature. Also, using the whole egg instead of just the yolks will make it firmer. This can cause it to become rubbery. That is why I only use the yolks. Finally, using too much sugar can cause it to be slimy and rubbery. Be careful with measurements.
How to store:
- Refrigerate: Wrap each ramekin in plastic and then aluminum foil, and it can be kept in the fridge for up to five days.
- Freezing: These can also be frozen if wrapped in plastic wrap and then in foil, and put in freezer bags. Then, they can be kept for up to three months.
- Defrost: Be sure to thaw the frozen crème brulee overnight in the fridge.
- Reheating: Do not heat. Serve cold but let it warm to room temperature before melting the sugar on top.
More creme brulee recipes to try:
Recipe tips:
- Be sure to use room-temperature egg yolks so they do not cook when they are added to the cream mixture.
- Ensure the sugar on the topping is very fine, and do not add too much. It has to be a very fine topping.
- 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.
- The custard has to be completely cooked before cooling and setting it. Make sure the middle is the only thing that moves.
- Keep an eye on the cooking temperature and how long it is cooked so it does not turn out grainy or rubbery.
- Also, do not overdo the heat when caramelizing the sugar, as it can be bitter.
White Chocolate Creme Brûlée
Ingredients
- 6 egg yolks room temperature
- 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 fine sugar
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.