White Chocolate Crème Brûlée

Name: White Chocolate Crème Brûlée
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 568 ml Heavy cream; 100 g White chocolate; Vanilla (pod or extract); 6 pcs Egg yolks; 2 tbsp Caster sugar; to taste Caster sugar

A delicate French dessert made with white chocolate and vanilla, crowned with a crispy caramelized crust. Perfect for a festive table.

Ingredients

568 ml Heavy cream
100 g White chocolate
Vanilla (pod or extract)
6 pcs Egg yolks
2 tbsp Caster sugar
to taste Caster sugar

Instructions

Heat the heavy cream with the vanilla pod in a saucepan. Add the white chocolate and wait for it to melt completely. Remove from heat and let it infuse for 10 minutes, scraping the vanilla seeds into the cream. If using vanilla extract, add it immediately. Preheat the oven to 160°C.
Whisk the egg yolks with sugar until light and fluffy. Gradually pour in the chocolate cream, stirring constantly. Strain the mixture through a sieve and pour into ramekins. Place the ramekins in a deep baking pan and pour hot water halfway up their sides.
Bake in the oven for 15–20 minutes until the edges are set but the center remains slightly jiggly. Chill in the refrigerator for at least 4 hours.
Before serving, sprinkle the top of the crème brûlée with sugar and caramelize using a culinary torch or place under a hot grill for a few seconds. Allow the caramel to harden and serve immediately.