Decadent White Chocolate Crème Brûlée
Indulge in this luxurious Decadent White Chocolate Crème Brûlée, a perfect balance of creamy sweetness and rich flavor. This dessert features a silky smooth custard infused with white chocolate, finished with a crisp caramelized sugar topping that adds a delightful crunch. Perfect for special occasions or a sophisticated ending to any meal, this dessert is sure to impress your guests. With its elegant presentation in individual ramekins, it’s a classic French treat that combines simplicity with gourmet flair. Share this delightful dessert with friends and family and watch them savor every spoonful!
12
Servings
N/A
Calories
9
Ingredients
Ingredients
Egg yolks
4 (Separated from whites)
Whole egg
1 (None)
Granulated sugar
1/4 cup (For custard)
White chocolate
8 ounces (Chopped coarsely)
Whipping cream
2 cups (None)
Half-and-half
1 cup (None)
Vanilla extract
3/4 teaspoon (None)
Ground nutmeg
1/4 teaspoon (None)
Granulated sugar
1/4 cup (For caramelized topping, approximately)
Instructions
1
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
In a large mixing bowl, whisk together the egg yolks, whole egg, and 1/4 cup of granulated sugar until the mixture is smooth and creamy.
3
Chop the white chocolate into small pieces and set it aside.
4
In a medium saucepan, heat the whipping cream and half-and-half over medium heat, stirring occasionally, until the mixture just starts to bubble around the edges.
5
Reduce the heat to low, add the chopped white chocolate, and stir until fully melted and combined with the cream mixture.
6
Slowly ladle the warm chocolate cream into the egg mixture, whisking continuously to prevent the eggs from curdling. This should be done gradually to ensure a smooth custard.
7
Once fully incorporated, strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
8
Stir in the vanilla extract and ground nutmeg.
9
Pour the custard mixture evenly into 12 (1/2 cup) ramekins.
10
Place the ramekins in a large baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins.
11
Bake in the preheated oven for about 45 minutes, or until the tops are lightly golden and the centers are slightly wobbly.
12
Remove the ramekins from the water bath and let them cool on a wire rack.
13
Once cooled, loosely cover with plastic wrap and refrigerate for at least a few hours, or until chilled.
14
Before serving, prepare the caramelized topping: Place the oven rack in the second position from the broiler.
15
Evenly sprinkle about 1.5 teaspoons of granulated sugar on the top of each custard.
16
Arrange the ramekins on a baking sheet and place them under the broiler for 5 to 6 minutes, rotating halfway through, until the sugar has melted and forms a golden crust.
17
Allow the ramekins to cool on racks before refrigerating again to let the topping set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent White Chocolate Crème Brûlée?
It is a luxurious French dessert featuring a silky white chocolate infused custard topped with a crisp caramelized sugar crust.
How many servings does this recipe provide?
This recipe makes 12 servings.
What type of chocolate is required?
You will need 8 ounces of white chocolate, coarsely chopped.
What oven temperature is needed for baking?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
How many egg yolks are used in this recipe?
The recipe calls for 4 egg yolks, separated from the whites.
Is a whole egg used in addition to the yolks?
Yes, one whole egg is whisked into the mixture along with the yolks.
How much sugar is needed for the custard base?
You use 1/4 cup of granulated sugar for the custard mixture.
What is the ratio of cream to half-and-half?
The recipe uses 2 cups of whipping cream and 1 cup of half-and-half.
How do I prepare the cream mixture?
Heat the whipping cream and half-and-half over medium heat until it starts to bubble around the edges.
When should the white chocolate be added?
Add the chopped white chocolate to the cream once it starts bubbling and the heat has been reduced to low.
What is the proper way to combine the cream and eggs?
Slowly ladle the warm chocolate cream into the egg mixture while whisking continuously to prevent curdling.
Why is it necessary to strain the custard?
Straining through a fine-mesh sieve removes any lumps and ensures a perfectly smooth texture.
What flavorings are added to the custard?
The custard is flavored with 3/4 teaspoon of vanilla extract and 1/4 teaspoon of ground nutmeg.
What size ramekins should I use?
You should use 12 ramekins that hold 1/2 cup each.
How do I set up a water bath?
Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
How long does the crème brûlée bake?
It should bake for about 45 minutes.
How do I know the custards are done?
The tops should be lightly golden and the centers should remain slightly wobbly.
How should the custards cool after baking?
Remove them from the water bath and let them cool on a wire rack before refrigerating.
How long should they be chilled?
Refrigerate the custards for at least a few hours or until they are completely chilled.
How do I prepare the caramelized topping?
Sprinkle about 1.5 teaspoons of granulated sugar evenly over each chilled custard.
What oven setting is used for the sugar topping?
The topping is created using the broiler setting.
Where should the oven rack be placed for broiling?
Place the oven rack in the second position from the broiler.
How long do the custards stay under the broiler?
They should be broiled for 5 to 6 minutes, rotating halfway through.
What should the sugar look like after broiling?
The sugar should be melted and form a golden crust.
Should the ramekins be refrigerated again after broiling?
Yes, allow them to cool on racks and then refrigerate them again to let the topping set.
Can I use this recipe for special occasions?
Yes, its elegant presentation makes it perfect for special occasions or sophisticated gatherings.
What is the total number of ingredients?
There are 9 ingredients in this recipe.
What are the main tags for this recipe?
Tags include crème brûlée, dessert, white chocolate, custard, and French dessert.
Is the nutmeg necessary?
The nutmeg is used to add a subtle spice that balances the sweetness of the white chocolate.
What is the texture of the final dish?
It features a silky smooth custard paired with a delightful crunchy topping.