White chocolate crème brûlée

White chocolate crème brûlée

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(32 ratings)

Prep: 15 mins Cook: 20 mins

More effort

Serves 8
Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings

Nutrition and extra info


  • kcal451
  • fat41g
  • saturates22g
  • carbs17g
  • sugars17g
  • fibre17g
  • protein5g
  • salt0.09g
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  • 568ml pot double cream
  • 100g Green & Black's white chocolate, broken into pieces
  • 1 vanilla pod, split or 1 tsp vanilla extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 6 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp golden caster sugar, plus extra for topping


  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.

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Comments (41)

Juliap7's picture

My new favourite dessert recipe! Really easy to make and delicious. I leave mine in for 30 mins, also found only makes 6 in my ramekins. Bought a small kitchen blow torch on line to caramelise top - perfect. You could also make day before and put top on a few hours before serving.

youeye's picture

Simple steps. Thank you for sharing this. Hope I can make something like this soon and perfectly. hahahahaha

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kerryp30's picture

I couldn't believe how easy these were to make, and its great that they can be made in advance. I received lots of compliments

Cookada Leanne's picture

I decided to make this for the first time after having had it in a restaurant with shortbread fingers and fruit. It exceeded my expectations and the oven timings were spot on for my fan oven. In summary it was delicious and relatively easy to make so i will be making it again! 5 stars *****

zaaraa's picture

So, this was the first time I've ever made a brulee, and I must say it was very easy, and everyone LOVED it! Will definitely make it again!:-)

nemo2000's picture

Lovely recipe and have made this several times and they have been a hit. They are lovely served with shortbread and a couple of strawberry halves. Here are some of my notes...

As mentioned in other reviews I found 20 minutes cooking too short. In my fan oven it is about 45 to 50 minutes at 140 degrees.

Even a small splash of water in the ramekins of custard will cause the custard to split (as I learned on one of my first attempts) so great care is needed to avoid this.

lailabadawi's picture

i loved this recipe, except that all the vanilla seeds set in the bottom of the dish and didn't look very appealing :(

tonster007's picture

Got rave reviews from all of my dinner guests, I grilled the sugar and then put back in fridge for a few hours, still tasted delicious...reasonably easy to make too...

brecks's picture

As above but I forgot to rate it!

brecks's picture

This is gorgeous and very easy to make, you can make it in advance then caramelise it and pop it back in to the fridge to harden up, make sure you leave it in the fridge for 1-2 hours though or it will be too soft.

aandreaa's picture

Delicious! I served it in a small ramekin with raspberries on the side, it looked lovely!

aandreaa's picture

Delicious! I served it with raspberries on the side, it looked wonderful.

Poggs Mummy's picture

Lovely flavour but like so many other comments it took far longer to cook these than the 15-20 minutes quoted (at this point they were still very liquid). Mine took 40 minutes before they set and I made 8 small ramekins, so I would have thought this would have been quicker than the time quoted! Therefore I have only given it three stars as I feel that the recipe cooking time is wrong.

venart's picture

Very quick, very easy!

I made this just for my fiance and I, so I cut the recipe down to 1/3 (190g cream, 33g choc, 2 egg yolks, 2 tsp sugar, and 1/2 tsp vanilla ext), and it actually fit perfectly into my ramekins. Very creamy, although my qualm lies with my fiance, who bought cheap tesco white chocolate because the only other one he was was Lindt's "Touch of Vanilla" and he thought that meant it was no good. Never trust a man when picking out chocolate!

lozzer595's picture

This was the first time I had ever made creme brulee but it was the most easy process and I have made it countless times since as my family adore it!

princessvictoria's picture


janethwaites's picture

Has anyone tried this recipe in an Aga? I wonder if it will cook ok in the bottom (simmering) oven?

laura.e.123's picture

I'm just trying it now - have you tried it?

laura.e.123's picture

I made it yesterday in the highest rack of the simmering oven. It works! I kept an eye on the time as some people have expressed the need for a longer cooking time, but these took 20 mins.

phantom's picture

Have made these twice now for dinner parties and they have gone down a storm, I made 4 larger ones so just cooked them for a little bit longer - fabulous!


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