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

Nutrition:

  • kcal451
  • fat41g
  • saturates22g
  • carbs17g
  • sugars17g
  • fibre17g
  • protein5g
  • salt0.09g
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Ingredients

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

    Chocolate ganache

    gan-ash

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

  • 1 vanilla pod, split or 1 tsp vanilla extract
    Vanilla

    Vanilla

    van-ill-ah

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

  • 6 egg yolks
    Eggs

    Egg

    egg

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

  • 2 tbsp golden caster sugar, plus extra for topping

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.

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Comments, questions and tips

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phantom
9th Mar, 2011
5.05
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
amzyangel92
12th Feb, 2011
5.05
This recipe is amazing!! Perfect every time & they taste heavenly! .. 100% recommend to everyone, beginner or expert alike!
sophoes
9th Dec, 2010
5.05
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
23rd Nov, 2010
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
littlemisspolly
23rd Aug, 2010
5.05
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
jburton
13th Jul, 2010
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
24th May, 2010
5.05
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
20th Dec, 2009
5.05
easy & very tasty. Looks fantastic, a must for visitors..........
valentinag
30th Jul, 2009
5.05
This will be my new secret dessert! :)
angelal2366
16th Jun, 2009
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.

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