White Chocolate Crème Brûlée: A Decadent Dessert Made Simple
Crème brûlée is one of my favorite desserts to make. It’s impressive, can be prepared in advance, and yes, you get to wield a kitchen blowtorch — an excellent way to take out some aggression.
Over the years, I’ve experimented with adding flavors like chocolate, ginger, and lavender, but recently I started wondering: could a white chocolate version work?
After some extensive testing in the Haley’s Comment lab, I created a white chocolate crème brûlée recipe that’s decadent, silky-smooth, and surprisingly simple. It’s delicious any time of year, but feels especially festive around the holidays.
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How to Make White Chocolate Crème Brûlée
While crème brûlée has a reputation for being tricky, it’s easier than it looks. Adding white chocolate is a simple way to make it even more decadent.
The best part? It’s made ahead of time, so you can have an elegant dessert ready for holiday meals or any special occasion.
Ingredients
Serves 4
For white chocolate crème brûlée, you’ll need just five ingredients:
- 5 egg yolks
- ¼ cup granulated sugar, plus more for serving
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 4 oz high-quality baking white chocolate
Tips for best results:
- Choose quality chocolate. I use Ghirardelli baking white chocolate. White chocolate is a little finicky, so I don’t recommend lower-quality bars or white chocolate chips. Also, be careful not to let any moisture make contact with your white chocolate during the melting process, as it can cause it to seize up.
- Opt for ultra-pasteurized cream. It won’t affect the flavor, but it lasts much longer after opening. That’s especially handy during the busy holiday season — you can buy it ahead of time without worrying it will spoil before you need it.
Equipment
In addition to basic baking tools, you’ll need:
- Four 8-oz ramekins or cocottes
- My mom got me the mini La Creuset cocottes, and I’m obsessed with them! You can use more, smaller ramekins instead — just keep an eye on baking time, as they’ll set faster.
- Deep baking or roasting pan
- Choose a pan large enough to fit all the ramekins, with sides at least as tall as the ramekins themselves.
- Chef’s blowtorch and butane
- While it’s technically possible to broil crème brûlée, I don’t recommend it — it’s hard to caramelize evenly without burning, and a torch gives far better results.
- My chef’s blowtorch (Legendary Chef brand) is currently unavailable, but this Sondiko blowtorch on Amazon is similar.
- You can get butane at Walmart or any hardware store.
Instructions
Follow these step-by-step instructions to make white chocolate crème brûlée.
- Preheat the oven to 325°F (163°C). Place four 8-oz ramekins in a deep baking pan.
- Boil water in a kettle or on the stove for the water bath.
- Whisk the egg yolks and sugar in a medium bowl until the mixture lightens slightly in color.
- Melt the white chocolate: Chop and melt in a double boiler or in the microwave on half power for 30-second intervals, stirring between each. Set aside to cool slightly. Note: Be careful not to introduce any moisture to your white chocolate — it can make it seize up.
- Heat the cream: In a small saucepan over medium-low heat, warm the heavy cream until steaming (do not boil). Stir in the vanilla extract.
- Combine white chocolate with yolks: Slowly whisk a small amount of the melted white chocolate into the yolk mixture to temper it, whisking vigorously to prevent scrambling. Gradually add the remaining chocolate, whisking until smooth.
- Add the cream: Pour in a small amount of the warm cream while whisking constantly, then gradually add the rest, whisking until fully combined.
- Strain and pour: Strain the custard through a fine-mesh sieve into the ramekins, dividing evenly.
- Prepare the water bath: Carefully pour the boiling water into the baking pan (avoid splashing into the ramekins) until it reaches halfway up the sides of the ramekins.
- Bake for 40-50 minutes, or until the custards are set but still jiggle slightly in the center. When tilted, the custard should hold its shape but still move. Note: Some browning may occur, but this will not impact the quality of the custard and will be hidden by the caramelized sugar topping.
- Cool and chill: Remove the ramekins from the water bath and let them cool completely at room temperature. Cover and refrigerate for at least several hours, preferably overnight, until fully set and chilled. Leave refrigerated until ready to serve.
- Caramelize the tops: Just before serving, sprinkle a thin, even layer of sugar over each chilled custard. Use a mini blowtorch to melt the sugar, moving the flame in small circles until it turns deep golden with a few darker spots and forms a crisp, glassy crust.
Serving Tip: Crème brûlée is best enjoyed on its own so the crisp sugar top stays intact. For an added touch, place a small garnish on the side — a couple of raspberries with a sprig of mint, or a few white chocolate curls.
White Chocolate Crème Brûlée
Equipment
- 4 8-oz Ramekins or Cocottes
- 1 Deep Baking or Roasting Pan
- 1 Chef's Blowtorch & Butane
Ingredients
- 5 egg yolks
- ¼ cup granulated sugar (plus more for serving)
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 4 oz high-quality baking white chocolate
Instructions
- Preheat the oven to 325°F (163°C). Place four 8-oz ramekins or cocottes in a deep baking pan.
- Boil water in a kettle or on the stove for the water bath.
- Whisk the egg yolks and sugar in a medium bowl until the mixture lightens slightly in color.
- Melt the white chocolate: Chop and melt in a double boiler or in the microwave on half power for 30-second intervals, stirring between each. Set aside to cool slightly.
- Heat the cream: In a small saucepan over medium-low heat, warm the heavy cream until steaming (do not boil). Stir in the vanilla extract.
- Combine white chocolate with yolks: Slowly whisk a small amount of the melted white chocolate into the yolk mixture to temper it, whisking vigorously to prevent scrambling. Gradually add the remaining chocolate, whisking until smooth.
- Add the cream: Pour in a small amount of the warm cream while whisking constantly, then gradually add the rest, whisking until fully combined.
- Strain and pour: Strain the custard through a fine-mesh sieve into the ramekins, dividing evenly.
- Prepare the water bath: Carefully pour the boiling water into the baking pan (avoid splashing into the ramekins) until it reaches halfway up the sides of the ramekins.
- Bake for 40–50 minutes, or until the custards are set but still jiggle slightly in the center. When tilted, the custard should hold its shape but still move.
- Cool and chill: Remove the ramekins from the water bath and let them cool completely at room temperature. Cover and refrigerate for at least several hours, preferably overnight, until fully set and chilled. Leave refrigerated until ready to serve.
- Caramelize the tops: Just before serving, sprinkle a thin, even layer of sugar over each chilled custard. Use a mini blowtorch to melt the sugar, moving the flame in small circles until it turns deep golden with a few darker spots and forms a crisp, glassy crust.
FAQs
Answers to the most common questions about making white chocolate crème brûlée.
Can I make white chocolate crème brûlée in advance?
Yes — in fact, it needs to be made ahead. The custards should chill for at least a few hours, but overnight is ideal for the best texture. In a pinch, you can speed things up by placing them in the freezer for a short time after cooling.
How long does white chocolate crème brûlée keep in the fridge?
Up to 2-3 days. For the best flavor and texture, serve within a day or two of baking.
How do I know when crème brûlée is done baking?
The custards should be set around the edges but still jiggle slightly in the center. When tilted, they should hold their shape but have gentle movement.
Can I make crème brûlée without a torch?
Technically, yes, by using your oven’s broiler — but I don’t recommend it. It’s very difficult to caramelize the sugar evenly without burning, and a torch produces far better results.
Can I use milk chocolate instead?
I’ve only tested this recipe with white chocolate. Because milk chocolate is less sweet and contains cocoa solids, you may need to increase the sugar slightly and expect a different texture.
Can I double this recipe?
Yes! You can double or even triple it as long as you have enough ramekins and a large enough pan for the water bath. Smaller vessels will yield more servings but may require a shorter baking time.
What’s the best white chocolate to use?
Choose high-quality baking bars made with cocoa butter — I use Ghirardelli. Avoid white chocolate chips, which often contain fillers and won’t melt as smoothly.
Can I freeze white chocolate crème brûlée?
I haven’t personally tested freezing this version, but most baked custards (without the sugar topping) can be frozen and thawed in the refrigerator overnight. The texture may change slightly, so for the best results, I recommend serving it fresh.
Looking for More Sweet Treats?
If this white chocolate crème brûlée has you craving more desserts, try some of my other easy favorites. My family’s old-fashioned molasses cookies are soft, chewy, and full of flavor, while our five-layer magic bars are a quick, crowd-pleasing option for any occasion.
