White chocolate crème brûlée

White chocolate crème brûlée

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(29 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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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
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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
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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
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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
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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
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As above but I forgot to rate it!

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

aandreaa's picture
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Delicious! I served it with raspberries on the side, it looked wonderful.

Poggs Mummy's picture
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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
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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
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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
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Amazing!!

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
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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!

amzyangel92's picture
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This recipe is amazing!! Perfect every time & they taste heavenly! .. 100% recommend to everyone, beginner or expert alike!

sophoes's picture
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This was lovely, really easy to make and the white chocolate added a nice creamy-ness without being overpowering. I served them straight after grilling and they were perfect, the caramel was lovely and crisp and the puddings were just starting to become runny.

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!

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