White chocolate creme brulee

Story behind the dish

Imagine delicately creamy, velvety custard infused with the rich aroma of vanilla and luscious white chocolate. This White Chocolate Crème Brûlée is a glossy, tempting treat that combines elegance with comforting warmth. Perfect for an elegant dinner party or a sweet finish to a cozy evening, this dessert elevates the classic French favorite with a decadent twist.

The first time I savor a bite of this dessert, I love how the crisp caramel top crackles softly under the spoon, giving way to the smooth, sweet, white chocolate custard beneath. It’s a dance of textures and flavors—crunchy on top, silky underneath—and a true testament to how simple ingredients can create something extraordinary.

Ingredients

• 2 cups (16 oz / 475 ml) Double Cream
• 3.5 oz (100 g) White Chocolate Chips
• 1 Vanilla Pod
• 6 Egg Yolks
• 2 tbsp Caster Sugar
• Additional Caster Sugar for topping

Step-by-step

1. Pour the double cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Add the whole pod for extra flavor. Heat gently until the cream is steaming and the chocolate chips have melted. Remove from heat and let infuse for 10 minutes, scraping the vanilla seeds into the cream. If using vanilla extract instead of the pod, add it now.

2. While the cream is infusing, whisk the egg yolks and 2 tablespoons of caster sugar in a bowl until the mixture turns pale and slightly thickened.

3. Remove the vanilla pod and strain the warm cream mixture through a sieve into a jug. Gradually pour the cream into the egg yolks, stirring constantly to prevent curdling.

4. Pour the custard mixture evenly into ramekins. Place the ramekins in a deep baking tray and carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins.

5. Bake in a preheated oven at 160°C (fan 140°C / gas mark 3) for 15-20 minutes, until the custards are just set but still slightly wobbly in the center.

6. Remove the ramekins from the water bath and refrigerate for at least 4 hours, or overnight for the best results.

7. When ready to serve, sprinkle a thin layer of caster sugar on top of each custard. Caramelize the sugar with a blowtorch or place under a hot grill until the sugar turns golden and crispy. Let the caramel harden for a minute, then serve immediately for the perfect crack-and-cream experience.

Chef’s tips & serving ideas

• For an extra hint of vanilla, add a splash of vanilla extract directly into the custard mixture.
• Serve these elegant brûlées with fresh berries or a sprig of mint for a touch of color and freshness.

Closing thoughts

This White Chocolate Crème Brûlée is a luxurious, approachable dessert that’s sure to impress friends and family alike. Its smooth, creamy interior paired with the crackling caramel top offers a delightful indulgence that feels both refined and homey. Take your time to savor each spoonful—you deserve every sweet, velvety moment.