White chocolate crème brûlée

White chocolate crème brûlée

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(38 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


  • 568ml pot double cream
  • 100g Green & Black's white chocolate, broken into pieces

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 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, questions and tips

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Ruby Boole's picture
Ruby Boole
4th Jun, 2018
i hate it because it has nuts in and you didn't put it in the ingrediants i had a allergic reaction to the gingerbread men
Sofia Fielder's picture
Sofia Fielder
5th Jun, 2018
omg u get me sooo much i hate the gingerbread men and the nuts this is the worst creme brulee gingerbread ive ever tasted! i also hated the mangos that werent in the ingrediants either!
17th Oct, 2015
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.
17th Aug, 2014
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
11th Aug, 2013
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 *****
9th May, 2013
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!:-)
2nd Jan, 2013
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.
7th Aug, 2012
i loved this recipe, except that all the vanilla seeds set in the bottom of the dish and didn't look very appealing :(
17th Jun, 2012
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...
10th Feb, 2012
As above but I forgot to rate it!


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