Image for illustration onlyWhite chocolate creme brulee
A classic and luxurious French dessert combining a rich, velvety creamy texture with refined notes of premium white chocolate and the essence of real vanilla. The dish features a delicate, crisp layer of sugar skillfully torched to achieve the perfect contrast between its caramelized shell and its indulgent heart, offering a sophisticated finale to any gourmet meal.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
- 2Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
Nutrition
- Calories
- 888
- Protein
- 14g
- Carbs
- 57.6g
Chef tips
When melting the white chocolate with the cream, be sure to use very low heat to prevent graininess. This ensures a velvety, smooth texture that melts in your mouth with every bite. To cut the sweetness, place fresh raspberries or lemon zest at the bottom of the ramekins. Kids will love helping scatter the fruit or decorating the brûlée after caramelizing.
Culinary reasoning
A classic and luxurious French dessert combining a rich, velvety creamy texture with refined notes of premium white chocolate and the essence of real vanilla. The dish features a delicate, crisp layer of sugar skillfully torched to achieve the perfect contrast between its caramelized shell and its indulgent heart, offering a sophisticated finale to any gourmet meal.
