- 6 Tablespoons white chocolate chips
- 6 large egg yolks
- 18 Tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1½ Cup whipping cream
Preheat the oven to 325 degrees F.
Whisk the yolks and 6 tablespoons of the sugar in a medium bowl until the mixture reaches pancake batter consistency. Scrape in the seeds from the vanilla bean. Gradually whisk in the cream. Divide the mixture among 6 individual serving dishes. Arrange the dishes in a hotel or other high-sided pan. Being careful to not get any water in the dishes, pour enough hot water into pan to come halfway up sides of the dishes. Cover the dishes with a baking sheet or foil. Bake the custards until set in the center, about 40 minutes.
Place the pan on a work surface. Cool the custards in water 30 minutes. Remove from the water and chill overnight in the refrigerator. Pour 2 teaspoons of the remaining sugar on top of each custard, completely covering the top. Heat the sugar with a kitchen torch until the sugar just starts to caramelize, rotating sheet throughout for even browning. Chill until topping hardens, about 2 minutes. Serve cold.
Calories Per Serving448
Folate equivalent (total)27µg7%
- 1 ¾ cups half-and-half or light cream
- 4 ounces white baking chocolate with cocoa butter, chopped
- 5 egg yolks, lightly beaten
- ⅓ cup sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 tablespoons sugar
Preheat oven to 325°F. In a small heavy saucepan cook and stir 1/2 cup of the half-and-half and the white chocolate over low heat just until chocolate is melted. Gradually whisk in the remaining 1 1/4 cups half-and-half. Bring to simmering. Remove from heat.
Meanwhile, in a medium bowl whisk together egg yolks, 1/3 cup sugar, vanilla, and salt just until combined. Slowly whisk hot chocolate mixture into egg mixture.
Place six 4-ounce ramekins or 6-ounce custard cups in a 3-quart rectangular baking dish. Divide egg mixture evenly among ramekins. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up sides of ramekins.
Bake for 30 to 40 minutes or until a knife inserted near the centers comes out clean (centers will shake slightly). Remove ramekins from water cool on a wire rack. Cover and chill for 1 to 8 hours.
Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in an 8-inch heavy skillet heat 2 tablespoons sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 3 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
Quickly drizzle caramelized sugar over custards. (If sugar hardens in the skillet, return to heat stir until melted.) Serve immediately.
You only need 6 simple ingredients to make this absolutely gorgeous French custard.
- Heavy Whipping Cream. Make sure you buy heavy whipping cream, the higher fat in the cream is what helps make the luscious custard texture.
- Vanilla bean. Just one vanilla bean pod is needed for this recipe you can also use vanilla bean paste if you want.
- White Chocolate. I prefer to use real white chocolate chopped up, in a pinch you could use white chocolate chips. I like to use Lindt White Chocolate Bars or Callebaut White Chocolate Callets.
- Salt. Just a smidge is needed!
- Sugar. I prefer to use fine baking sugar when I am making a custard. This is just granulated sugar but finer granules. You can totally use regular granulated sugar. The sugar is used for the custard recipe and also for the crunchy topping.
- Egg Yolks. You'll use six large egg yolks, you want them at room temperature. To get eggs at room temperature quickly place the eggs in a bowl of warm water for 5-10 minutes before using. Make meringue cookies with the leftover egg whites!
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
White Chocolate Crème Brûlée
Yield: 4-7 servings
5 large egg yolks
1/2 cup sugar, divided
2 cups whipping cream
3 ounces white chocolate, imported finely chopped
1/4 teaspoon vanilla extract
2 tablespoons sugar
1. Position rack in center of oven and preheat to 300 degrees F.
2. Whisk egg yolks and 1/4 cup sugar in a medium bowl.
3. Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan reduce heat to low.
4. Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
5. Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
6. Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
7. Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
8. Bake at 300 degrees F until the custards are set in the center, about 1 hour.
9. Carefully remove the custards from water and let cool.
10. Cover (plastic wrap works fine) and refrigerate.
11. Just before serving, preheat the broiler.
12. Sprinkle 1/2 tablespoon sugar over each custard.
13. Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
All images and text © for My Baking Addiction
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4 cups heavy cream
1 dash Mozart white chocolate liqueur
1 tablespoon vanilla extract
1 pinch salt
8 egg yolks
3/4 cup granulated sugar PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons granulated sugar
1 cup light brown sugar
Preheat oven to 300 degrees F.
Combine the heavy cream, white chocolate liqueur, vanilla, and salt in a large saucepan. Simmer for 5 minutes.
Combine the egg yolks and granulated sugar in a large bowl and whisk until combined. Slowly pour in the hot cream mixture while whisking vigorously.
Place 6 ounce size ramekins in a roasting pan. Pour the egg mixture into the ramekins.
Place the roasting pan in the oven and carefully pour warm water into the pan until it is halfway up the sides of the ramekins.
Cover the pan loosely with foil and bake for 1 hour and 15 minutes.
When done, carefully remove the ramekins from the water bath and let cool. Cover each ramekin individually with plastic wrap or foil and refrigerate for at least 3 hours or up to 2 days.
When ready to serve, top each creme brulee with a thin layer of brown sugar. Place under the broiler or use a cooking torch to caramelize the sugar. If using the broiler, place ramekins about 2 inches from the heat for 1-2 minutes, watching carefully that the sugar doesn't burn.
What to Do If You Can’t Get a Torch
Good news is there is one option available as long as you have an oven! This article from the kitchn is super helpful.
Turn the oven to broil. After refrigerating so the cheesecake is firm and very cold, cover the top completely in white sugar, about 1/3 cup sugar. Place the pan directly under the broiler and watch it very carefully and closely. Take it out right when the sugar caramelizes since it is easy to burn when broiling. Pop it back in the fridge until time to enjoy!
- Preheat the oven to 125 degrees. Put a pan with milk and the whipped cream on the stove, just near the boiling point. Cut the vanilla pod lengthwise and scrape out the marrow with a knife and add together with the scraped vanilla pod. Melt the white chocolate in the cream mixture and let it just boil for 10 minutes. Let the mixture cool down a bit.
- Beat the egg yolks with 50 gr sugar creamy with the mixer. Then remove the vanilla pod and add the cream mixture to the beaten egg yolks. Stir well with a wooden spoon. Grease the baking dishes with a little butter and pour in the mixture.
- Put them in the oven for 35 minutes. Remove them from the oven, let them reach room temperature and then let them cool well in the refrigerator. Sprinkle cane sugar over the dishes and caramelize with a creme brulee burner.
Recipe: White Chocolate Creme Brulee
John Hamstra, pastry chef at Murphy's in Atlanta, provides the recipe for this delicious custard, subtly flavored with white chocolate. The custard is baked in a water bath until firm but still quivering, and solidifies while chilling. It is topped with granulated sugar, which is caramelized with a kitchen torch. You can also use a broiler to caramelize the sugar just watch carefully to make sure it doesn't burn.
Hamstra adds, "At Murphy's we use Belgian chocolate, but any other chocolate will do."
Hands on time: 2 hours and 15 minutes Total time: 2 hours and 28 minutes Serves: 9
Preheat oven to 300 degrees. In a saucepan over medium heat, combine the cream and 3/4 cup sugar. Bring to a simmer, stirring frequently to prevent the sugar from burning.
Place chocolate in a bowl. Pour the hot cream over the chocolate and whisk gently until all the chocolate melts. Slowly, add the warm cream mixture to the eggs, stirring constantly. Make sure that the liquid is not too hot before you add it or the yolks will cook too quickly. Pour mixture through a fine strainer.
Carefully fill 6-ounce ramekins with the mixture to just under the rim. Place the ramekins in a baking pan. Fill the pan halfway with warm water. Bake for about 45 minutes or until just set. The custard should jiggle slightly when shaken.
Cool in the refrigerator for two or more hours. Sprinkle with sugar to coat the top, and caramelize the sugar with a hand-held kitchen torch until brown and bubbly.
Per serving: 577 calories (percent of calories from fat, 75), 5 grams protein, 32 grams carbohydrates, 1 gram fiber, 50 grams fat, 312 milligrams cholesterol, 49 milligrams sodium.
- 2 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 3 ounces bittersweet chocolate, chopped (1/2 cup)
- 5 large egg yolks
- 4 tablespoons sugar
Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.
2 3.3-oz boxes instant white chocolate pudding mix
1. Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
2. Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
3. If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
4. You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.