White chocolate crème brûlée

White chocolate crème brûlée

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(31 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Moderately easy

Servings

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

Nutrition info

Nutrition

kcalories
451
protein
5g
carbs
17g
fat
41g
saturates
22g
fibre
17g
sugar
17g
salt
0.09g

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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Method

  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.

Recipe from Good Food magazine, October 2006

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Comments

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daviesalie's picture

Absolutely gorgeous. In my opinion it should be categorised as easy. I would recommend blasting the sugar with a high heat otherwise they go a bit runny (still nice though). My favourite dessert!

littlemisspolly's picture
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Fantastic recipe. Only made creme brulee once before from a Delia recipe and dare I say it, this is better! Took 30 mins in oven to only have a slight wobble so I was worried they had overcooked but they were perfect with a lovely texture. I used a teaspoon of sugar on each for caremelising.

jburton's picture

mmmm these sound lovely. Im going to make the Toulouse sausage & butter bean casserole, followed by these on Sat. I wil be back to comment

paula22springfarm's picture
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If possible this should have six stars.
I've never had creme brulee before and it was really lovely.
I read the suggestions about the topping and made sure the grill was really hot before I put the puddings underneath. Absolutely no problem at all and the caramel was really crisp and crunchy.
White chocolate seems to be a really good addition to custards and cheesecakes as it helps them to set without being a particularly noticeable taste, just a suggestion of something nice.

andylangfor's picture
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easy & very tasty. Looks fantastic, a must for visitors..........

valentinag's picture
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This will be my new secret dessert! :)

angelal2366's picture

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.

cakeanyone's picture
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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.

chocolate-time's picture

Has anyone tried this with single cream rather than double?

yummybaker's picture

one word - scrumptious

djc111's picture

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

louiseoakley's picture

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

goodwinsimon's picture
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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.

spagettiqueen's picture
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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

angela_lpe's picture

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!

esme1576's picture
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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.

jnduggan1's picture
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WOW - dead easy, can be prepared the day before and tastes divine!

cherylhutchinson's picture

Very easy to make and taste delicious

lsayle's picture

Very quick and easy and very mourish!

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