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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10th Feb, 2012
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.
17th Jan, 2012
Delicious! I served it in a small ramekin with raspberries on the side, it looked lovely!
17th Jan, 2012
Delicious! I served it with raspberries on the side, it looked wonderful.
Poggs Mummy
13th Jan, 2012
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.
31st Dec, 2011
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!
20th Dec, 2011
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!
16th Aug, 2011
25th Jul, 2011
Has anyone tried this recipe in an Aga? I wonder if it will cook ok in the bottom (simmering) oven?
30th Dec, 2013
I'm just trying it now - have you tried it?
31st Dec, 2013
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.


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