Here’s a great date night dessert for you Valentine’s Day!!! Creme Brûlée!! And what’s even better than Creme Brûlée?? White Chocolate Creme Brûlée!! This month we are celebrating love and all things CREME BRULEE!!
Whenever you see the dessert menu of fancy restaurant, creme brûlée is usually one of the dessert that you’ll find in the menu. But just because it’s fancy, it doesn’t have to be complicated!! This dessert only needs heavy cream, sugar, egg yolks, vanilla extract and especially for this recipe, white chocolate. The white chocolate will bring the creme brûlée to another level!!
So this recipe only needs a bowl and not a stand mixer. Your mixer can have a rest day! In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
In a medium saucepan, bring the cream to a simmer over medium-high heat. You don’t want to boil the milk but you want just the sides to have little bubbles.
Add the white chocolate to the heavy cream. Take it off the heat and whisk until the white chocolate is melted.
At first, while whisking, only add 2 tablespoons of the white chocolate mixture to the egg yolk mixture. You have to whisk and pour so that the egg doesn’t scramble.
Then, once it’s mixed in, add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth.
Add the vanilla extract and mix again.
Divide the mixture into the ramekin cups. Then pour the hot water, be careful no to spill into the cups, into the baking pan until it’s about 1 to 1 1/2 inch of water. Bake for about 45 minutes in a 300 degrees F oven. It’s low and slow.
Once it’s cooled and refrigerated, it’s brûlée time!! Sprinkle 2 tsps of sugar onto each custard.
Then torch it with brûlée torch until it’s nice and caramelized.
Oui, oui!! Get your spoon!!
Crack the top with a spoon and spoon that delicious goodness into your mouth! One of favorite dessert, for sure!! And if you want, berries goes really good with it. Enjoy!!
Happy Baking!
| Servings |
6 servings
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- 4 large egg yolks at room temperature
- 1/3 cup sugar
- 2 cups heavy cream
- 4 ounces Ghirardelli White Chocolate baking bar chopped into 1-inch pieces
- 1/2 tsp vanilla extract
- 12 tsps sugar
Ingredients
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- Preheat the oven to 300 degrees F. Boil 7 cups of water for the water bath.
- In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth. This is the egg yolk mixture.
- In a medium saucepan, bring the cream to a simmer over medium-high heat.
- Take it off the heat, add the white chocolate and whisk until the chocolate is melted. This it the white chocolate mixture.
- Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Then add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth.
- Add the vanilla and mix again.
- Divide evenly into into 6 4-inch ramekins. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
- Bake for about 45 minutes, until set. Cool on a wire rack.
- Once it's cooled, put a plastic wrap on top of the ramekins. Refrigerate the custard for 4 hours or overnight.
- Before serving, sprinkle the tops of each ramekin with 2 tsps of sugar and caramelize it using a blow torch.
- Rechill in refrigerator for 5 minutes before serving.
Adapted from : All Recipes
Ken Haedrich
February 8, 2021 at 2:05 PMLooks gorgeous. All of your recipes have just the right touch… and I look forward to trying this one.
Onie Panjaitan
February 20, 2021 at 8:57 AMThank you Ken. And I have to say your book is beautiful!