White chocolate crème brûlée

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Recipe by Good Food

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1. Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
2. Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
3. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

451 kcalories, protein 5g, carbohydrate 17g, fat 41 g, saturated fat 22g, fibre 17g, salt 0.09 g

Latest comments and suggestions

• Louby

  07 November 2007

  Louby commented on this recipe

  Very quick and easy and very mourish!

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• Rebecca

  14 November 2007

  Rebecca rated this recipe

  

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• Thunda-2k7

  12 December 2007

  Thunda-2k7 rated this recipe

  

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• chutchinson

  16 January 2008

  chutchinson commented on this recipe

  Very easy to make and taste delicious

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• Joanne

  23 June 2008

  Joanne rated and commented on this recipe

  

  WOW - dead easy, can be prepared the day before and tastes divine!

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• esme1576

  14 November 2008

  esme1576 rated and commented on this recipe

  

  Very tasty- I found it hard to judge when to take it out of the oven, and gave it a bit longer than it said.

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• Golden Spatula

  29 December 2008

  Golden Spatula commented on this recipe

  Great recipe and a wonderful change from the traditional version. This recipe fills 4 large ramekins nicely. Took about 40 minutes for it to set instead of 20 mins as recommended here. Served with a truffel peppermint cake with lots of raspberries!

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• spagettiqueen

  14 January 2009

  spagettiqueen rated and commented on this recipe

  

  I made this for my catering exam and was a bit messy but quite easy to make. i used dark,milk and white chocolate and it was lovely

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• Redmachine

  17 February 2009

  Redmachine rated and commented on this recipe

  

  Lovely, but if you grill the sugar at the end rather than use a blow torch the entire pudding warms up and ends up very running. Still tastes fantastic though. I also halved the double cream and it still worked great.

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• Lou-Lou

  24 February 2009

  Lou-Lou commented on this recipe

  I made this recipe - they were to die for and soooooooo easy to make!

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• djc111

  21 March 2009

  djc111 commented on this recipe

  Very easy to make - tasted delicious. Made 6 nice sized ramekins

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• betty

  31 March 2009

  betty commented on this recipe

  one word - scrumptious

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• wudu

  10 May 2009

  wudu commented on this recipe

  Has anyone tried this with single cream rather than double?

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• sarah

  26 May 2009

  sarah rated and commented on this recipe

  

  Gorgeous! Used Aldi's white chocolate and 6 rather than 8 ramekins and baked for 20 mins. Can't wait to try this one again.

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• angelina7

  16 June 2009

  angelina7 commented on this recipe

  A really good dessert. This was the 1st time I've made creme brulee and everyone said its the best they've ever tasted. Will definately be making this again. If using a grill to get the caramel top I found its best to then chill after doing this as the creme part goes soupy in the heat and needs to re-set.

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• ValG

  30 July 2009

  ValG rated and commented on this recipe

  

  This will be my new secret dessert! :)

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http://www.bbcgoodfood.com/recipes/2540/

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Ingredients

• 568ml pot double cream
• 100g Green & Black's white chocolate , broken into pieces
• 1 vanilla pod, split or 1 tsp vanilla extract
• 6 egg yolks
• 2 tbsp golden caster sugar , plus extra for topping

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 568ml pot double cream
• 100g Green & Black's white chocolate , broken into pieces
• 1 vanilla pod, split or 1 tsp vanilla extract
• 6 egg yolks
• 2 tbsp golden caster sugar , plus extra for topping

451 kcalories, protein 5g, carbohydrate 17g, fat 41 g, saturated fat 22g, fibre 17g, salt 0.09 g

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