White Chocolate Crème Brûlée is a luxurious and decadent twist on the classic French dessert. The creamy custard is infused with the delicate sweetness of white chocolate, creating a smooth, velvety texture that melts in your mouth. Topped with a crisp caramelized sugar crust, it offers a delightful contrast between the rich, creamy base and the crunchy top. This dessert is perfect for a special occasion or when you want to impress guests with an elegant, yet simple-to-make treat.
Ingredients:
- 2 cups heavy cream
- 4 oz white chocolate, chopped
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup granulated sugar (for caramelizing the top)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not let it boil. Remove from heat and add the chopped white chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Let it cool slightly.
- Prepare the Custard: In a separate bowl, whisk together the egg yolks, 1/3 cup of sugar, vanilla extract, and a pinch of salt until well combined. Slowly pour the warm white chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Bake in a Water Bath: Pour the custard mixture into 4-6 ramekins. Place the ramekins in a large baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Cover the dish loosely with foil. Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool and Refrigerate: Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Caramelize the Sugar: Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, melt the sugar until it forms a crisp, caramelized crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- Serve: Let the sugar crust cool for a minute, then serve immediately.
Enjoy your rich, creamy White Chocolate Crème Brûlée!
