White Chocolate Crème Brûlée
Servings: 4
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.