Delicate White Chocolate Crème Brûlée
Indulge in the luxurious delight of our Delicate White Chocolate Crème Brûlée, inspired by the culinary genius of my friend Duncan, who was pleasantly surprised by the rich flavor despite his aversion to white chocolate. This decadent dessert, originally crafted at the renowned Portobello Yacht Club, features a silky vanilla-infused custard blended with imported white chocolate, crowned with a perfectly caramelized sugar crust that adds a delightful crunch. With its elegant appearance and divine taste, this crème brûlée effortlessly elevates any meal and promises to impress your guests. Ideal for special occasions or a cozy evening at home, let this exquisite dessert transport you to a world of sweetness and sophistication.
N/A
Servings
175
Calories
5
Ingredients
Ingredients
large egg yolks
5 (Separate yolks from whites and set aside.)
sugar
1/2 cup, divided (1/4 cup + 2 tablespoons for caramel) (Measure out and divide as indicated.)
whipping cream
2 cups (Measure and prepare for simmering.)
imported white chocolate, finely chopped
3 ounces (Chop the white chocolate into small pieces.)
vanilla extract
1/4 teaspoon (Measure and set aside.)
Instructions
1
Preheat your oven to 300°F (150°C) and position the rack to the center.
2
In a medium mixing bowl, whisk together the egg yolks and 1/4 cup of sugar until the mixture is pale and smooth.
3
In a heavy saucepan, combine the whipping cream and the remaining 1/4 cup of sugar. Heat over medium heat until it just begins to simmer, then reduce the heat to low.
4
Gradually stir in the finely chopped white chocolate into the warm cream mixture, whisking until fully melted and smooth.
5
Slowly incorporate the hot chocolate mixture into the egg yolk mixture, whisking continuously to prevent curdling. Then whisk in the vanilla extract.
6
Pass the mixture through a fine sieve into a clean bowl to eliminate any lumps.
7
Ladle the custard into four 10-oz custard cups or about seven 4-oz ramekins, filling them evenly.
8
Place the filled cups in a larger baking pan. Carefully pour hot water into the baking pan until it comes halfway up the sides of the custard cups.
9
Bake in the oven for about 1 hour or until the custards are just set in the center. They should still have a slight jiggle.
10
Once baked, remove the custards from the water bath and allow them to cool to room temperature before covering them with plastic wrap and refrigerating for at least 2 hours, or up to 2 days.
11
When ready to serve, preheat your broiler.
12
Sprinkle approximately 1/2 tablespoon of sugar over the top of each chilled custard.
13
Place the cups under the broiler for about 2 minutes, closely monitoring until the sugar has caramelized and is golden brown.
14
Serve immediately for a warm treat, or refrigerate for up to an hour for a refreshing chilled dessert.
Nutrition Information
13g
Fat
15g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The dessert is called Delicate White Chocolate Crème Brûlée.
Who inspired this recipe?
The recipe was inspired by the culinary genius of a friend named Duncan.
Where was this dessert originally crafted?
It was originally crafted at the renowned Portobello Yacht Club.
How many egg yolks are required?
The recipe requires 5 large egg yolks.
What is the required oven temperature?
The oven should be preheated to 300°F (150°C).
How much whipping cream is used?
The recipe calls for 2 cups of whipping cream.
What type and amount of chocolate is needed?
You need 3 ounces of imported white chocolate, finely chopped.
How is the sugar divided in the recipe?
The 1/2 cup of sugar is divided: 1/4 cup for the egg mixture and 1/4 cup for the cream mixture.
What is the first step in preparing the custard?
Whisk together the egg yolks and 1/4 cup of sugar until pale and smooth.
How do you melt the white chocolate?
Gradually stir the chopped white chocolate into the warm cream and sugar mixture until smooth.
How do you combine the hot cream and the egg yolks?
Slowly incorporate the hot chocolate mixture into the egg yolks while whisking continuously to prevent curdling.
Why should you use a sieve?
Passing the mixture through a fine sieve eliminates any lumps for a silky texture.
How many ramekins does this recipe fill?
It fills four 10-oz custard cups or approximately seven 4-oz ramekins.
What is the purpose of the water bath?
A water bath ensures the custard bakes evenly and maintains a delicate texture.
How high should the water be in the baking pan?
The hot water should come halfway up the sides of the custard cups.
How long do the custards bake?
They bake for about 1 hour.
How do you check if the crème brûlée is done?
The custards should be just set in the center but still have a slight jiggle.
What is the minimum refrigeration time?
The custards must be refrigerated for at least 2 hours before serving.
How long can the custards stay in the refrigerator?
They can be prepared and refrigerated for up to 2 days.
How do you create the caramelized crust?
Sprinkle 1/2 tablespoon of sugar over each custard and place under the broiler.
How long does the broiler take to caramelize the sugar?
It takes approximately 2 minutes, but you must monitor it closely.
Can this be served warm?
Yes, you can serve it immediately after broiling for a warm treat.
How many calories are in one serving?
Each serving contains 175 calories.
What is the fat content per serving?
There are 13g of fat per serving.
How many carbohydrates are in a serving?
Each serving has 15g of carbohydrates.
How much protein does this dessert provide?
It provides 3g of protein per serving.
What amount of vanilla extract is used?
The recipe uses 1/4 teaspoon of vanilla extract.
Where should the oven rack be positioned?
The rack should be positioned in the center of the oven.
What is the texture of the finished dessert?
It features a silky vanilla-infused custard with a crunchy caramelized sugar crust.
Is this recipe suitable for those who don't like white chocolate?
Yes, even those who typically dislike white chocolate have been pleasantly surprised by its rich flavor.