White Chocolate Creme Brulee

Denise's Test Kitchen
by Denise's Test Kitchen
6 servings
34 min

When my youngest daughter went to college at Iowa State, my Mom and I went out to see her and attend a sorority function. Kelsi loved to take us to new places to eat dinner whenever we came to town. I can't remember the name of the restaurant we went to that night but, I do remember that we had the most incredible dessert. It was rich, creamy and better than anything I had ever had. This mystery dessert turned out to be homemade Crème Brulee.

Crème Brulee

For years, I would think of that great dessert. I always thought making it would be too hard. Boy, was I wrong!

Plenty of sunshine

I found a recipe in Better Home and Gardens New Cookbook https://www.bhg.com/ This is a really simple and easy, recipe that anyone can make.

The beauty of it all

Once I bought myself a kitchen torch, there was no turning back. This has definitely become one of my families favorite desserts and one of mine too!

White Chocolate Creme Brulee
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 24 Minutes Total time: 34 min
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  • 1 3/4 cups half-and-half
  • 5 egg yolks, slightly beaten
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 4 ounces white chocolate

Preheat oven to 325 degree F.
Cook and stir 1/2 cup half-and-half and 4 ounces of the white chocolate in a small heavy saucepan over medium-low stirring until the white chocolate is melted. Gradually stir in the remainder of the half and half. Bring to a simmering; remove from heat.
Meanwhile, in a medium bowl combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt . Beat with a wire whisk just until combined. Slowly whisk or stir the hot cream into the egg mixture.
Place six ungreased 4 ounce ramekins into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.
Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.
Sprinkle tops of custards with 1/4 cup of demerara cane sugar. Using a kitchen torch, melt the sugar by moving tip of flame across custards to form a crispy layer. Serve immediately
Denise's Test Kitchen
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