If you’re serving this for dessert, you may as well go home strong with a sticky dessert wine like a Botrytis or Muscadelle!
Or, pair with a cocktail such as an espresso martini.
White Chocolate Crème Brûlée
White chocolate takes crème brûlée to the next level! This decadent dessert has an ultra smooth and creamy flavour and is a great option to follow very flavourful or spicy main dishes.
Servings
4 Servings
PREP TIME
5 mins
COOK TIME
1 hour 15 mins
TOTAL TIME
1 hour 20 mins + chill time
Difficulty
Intermediate
Wine pairing
Cocktail, Dessert wine
Ingredients
2 cups heavy cream
180 g white chocolate
4 egg yolks
1 tsp vanilla extract
¼ cup caster sugar (divided)
¼ tsp salt
Ingredients
2 cups heavy cream
6.50 oz white chocolate
4 egg yolks
1 tsp vanilla extract
¼ cup caster sugar (divided)
¼ tsp salt
Variations
For a coffee cocktail spin, try my espresso martini crème brûlée recipe.
Directions
1Combine the ingredients
1. Preheat the oven to 160°C / 325°F (140°C / 280°F fan-forced).
2. In a large bowl, mix the egg yolks, vanilla extract, salt and half of the sugar until combined.
3. Heat the cream in a saucepan until it reaches just below boiling point (you’ll see steam and small bubbles around the edge of the saucepan), then remove from heat.
4. Add the white chocolate to the cream and stir until the chocolate is melted and the mixture is smooth.
5. Add 1/4 cup of the white chocolate cream to the egg mixture, and whisk to combine. Continue adding cream in 1/4 cup increments, whisking after each addition (this is to ensure the egg yolks don’t cook and curdle).
6. Strain the mixture through a fine-meshed sieve into a heatproof measuring or pouring jug.
Tip: It’s easier to pour the brulee mixture into the ramekins from a jug with a spout.
2Bake the creme brulees
1. Pour the brulee mixture into oven-proof ramekins, until it reaches halfway to two-thirds the way up the sides.
2. Place the ramekins into a roasting or baking dish with deep sides, and then add boiling water to the dish until it reaches about halfway up the sides of the ramekins (don’t pour too much water in, or the ramekins will float!).
3. Carefully place the roasting dish in the oven, and bake for 1 hour to 1 hour and 15 minutes, until the brulee is mostly set but still retains a wobble in the centre.
Tip: The brulee will still be slightly wobbly, and will set when refrigerated. At the hour mark, if the top of the brulee starts to appear “cooked”, it’s done.
4. Remove the roasting dish from the oven, and use heatproof gloves to remove the ramekins from the hot water onto a tray or stovetop.
5. Allow the creme brulees and ramekins to cool slightly, then cover with cling wrap and refrigerate for 6 hours or overnight (brulees will keep well in the fridge for up to 3 days before serving).
3Crisp the tops!
1. Just before serving, top each brulee with 1-2 tablespoons of caster sugar and distribute it evenly across the top.
Tip: The easiest way to disperse the sugar evenly is to tip and gently shake or tap the ramekin.
2. Use a blow torch to heat the sugar to create a darkened, crispy top. Alternatively, place the brulees under a grill on high heat until the top is dark brown and crispy.
Serve topped with white chocolate flakes and berries.
Wine pairing