White chocolate creme brulee
A weekend France dessert. Ready in about 4 hours 47 minutes. Difficulty: more effort.
- 4 hr 17 minPrep (about)
- 30 minCook (about)
- 4 hr 47 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 3 ½ cups heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
- 5 oz white chocolate chips
- 9 egg yolks
- 3 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- Top superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
Spices & seasonings (1): vanilla
- Pod of vanilla
How to make it
Steps in our own plain words.
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Heat the vanilla pod, chocolate and cream in a pan till the chocolate has melted.
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Take off the heat and let it infuse for 10 mins, scraping your pod seeds into the cream.
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If using your vanilla extract, add straight away.
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Turn the oven on to 325°F (275°F for a fan oven).
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Beat yolks and sugar until pale.
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Stir in the chocolate cream.
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Strain into a jug.
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Pour into ramekins.
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Place in a deep roasting tray.
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Pour boiling water halfway up the sides.
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Bake for 15-20 mins until set with a wobbly centre.
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Chill in your fridge for at least 4 hrs.
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To serve.
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Sprinkle some sugar over the top of your brûlées plus caramelise using blowtorch or briefly under a hot grill.
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Leave caramel to harden.
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Serve.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.