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White Chocolate Egg Crème Brûlée

Prep 20 min Cook 45 min Difficulty 3/5

Silky white chocolate crème brûlée: 4 eggs, 300g white chocolate, 2 cups cream. Bake in a water bath, chill, then torch sugar for a crisp top.

Why this recipe works

This white chocolate crème brûlée is a smooth, custardy dessert finished with a crisp caramelized sugar top. It's suitable for home cooks comfortable with basic tempering and baking-in-a-water-bath techniques.

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Key takeaways

Temper eggs with hot chocolate mixture to prevent curdling.
Bake in a bain-marie until edges are set and centers still jiggle.
Caramelize sugar just before serving for a crisp top.

Recipe guide

This white chocolate crème brûlée is a smooth, custardy dessert finished with a crisp caramelized sugar top. It's suitable for home cooks comfortable with basic tempering and baking-in-a-water-bath techniques.

A reliable white chocolate crème brûlée that yields a silky custard and crisp caramel top.

  • Temper eggs with hot chocolate mixture to prevent curdling.
  • Bake in a bain-marie until edges are set and centers still jiggle.
  • Caramelize sugar just before serving for a crisp top.

Ingredients & Prep

Ingredients (makes 4–6 servings): 4 large eggs; 300 g white chocolate, chopped; 2 cups heavy cream; 1/4 cup granulated sugar (for custard); 1 tsp vanilla extract; about 1/2 tbsp granulated sugar per ramekin for caramelizing. Preheat oven to 325°F (160°C) and arrange 4–6 ramekins in a baking dish.

Method

Warm cream until steaming, pour over chopped white chocolate and stir until smooth. Whisk eggs with 1/4 cup sugar and vanilla. Temper eggs by whisking ~1 cup hot chocolate mixture into eggs, then combine and strain. Divide custard into ramekins, place baking dish on rack, pour hot water to halfway up ramekins. Bake 30–35 minutes until edges set and centers slightly jiggly. Cool, then refrigerate at least 2 hours or overnight.

Finish, Tips & Serving

Before serving, sprinkle ~1/2 tbsp sugar evenly over each custard. Caramelize with a kitchen torch until golden and crisp or under a hot broiler for 1–2 minutes, watching closely. Let tops harden a minute, then serve. Tips: strain custard for smooth texture; temper slowly to avoid curdling; serve within 24–48 hours for best texture.

Ingredients

  • 4 whole eggs
  • 300 g white chocolate
  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar (for caramelizing)

Instructions

  1. Preheat oven to 325°F (160°C) and arrange four to six ramekins in a baking dish.
  2. Chop white chocolate and place in a heatproof bowl.
  3. Heat heavy cream until just steaming, then pour over chopped chocolate and stir until fully melted and smooth.
  4. Whisk whole eggs with 1/4 cup granulated sugar and vanilla in a bowl until combined.
  5. Slowly pour about a cup of the hot white chocolate mixture into the egg mixture, whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the bowl with the remaining white chocolate mixture and whisk until smooth.
  7. Strain the custard through a fine sieve into a pitcher to remove any solids or foam.
  8. Divide the custard evenly among the ramekins.
  9. Place the baking dish on the oven rack, pour hot water into the dish to come halfway up the sides of the ramekins to create a bain-marie.
  10. Bake 30–35 minutes until edges are set and centers still slightly jiggly.
  11. Carefully remove ramekins from the water bath and cool to room temperature, then refrigerate at least 2 hours or overnight.
  12. Sprinkle about 1/2 tablespoon granulated sugar evenly over each chilled custard.
  13. Caramelize the sugar with a kitchen torch until golden and crisp, or place under a hot broiler for 1–2 minutes watching closely.
  14. Let the caramelized tops cool and harden for a minute before serving.

FAQs

How do I know when the crème brûlée is done? Yes — bake in a water bath until edges are set and centers still jiggle (30–35 minutes). A thermometer isn’t needed but centers should register ~170°F (77°C) if checked.
How long can I refrigerate finished crème brûlée? Chill at least 2 hours or overnight in the fridge. Store covered for up to 3 days; caramelize sugar just before serving to keep the crackly top.
Torch or broiler — which is better for caramelizing? Use a kitchen torch for an even, thin caramel crust. If using the broiler, watch closely and place ramekins on the top rack 4–6 inches from heat for 1–2 minutes.