White Chocolate Crème Brûlée

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Butter the tart pan and line the bottom with parchment paper.

   Tip: Use a pastry brush to ensure even butter coverage.

2. 2

   Whisk together the eggs, granulated sugar, and salt in a large bowl until well combined.

   Tip: Use a hand mixer or whisk for best results.

3. 3

   In a separate bowl, whisk together the heavy cream, vanilla extract, and baking powder.

   Tip: Use a hand mixer or whisk for best results.

4. 4

   Melt the white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Whisk the egg mixture into the white chocolate until well combined.

   Tip: Use a hand mixer or whisk for best results.

6. 6

   Pour the mixture into the prepared tart pan and smooth the top.

   Tip: Use a spatula to create a smooth surface.

7. 7

   Bake for 25-30 minutes or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the custard to dry out.

8. 8

   Remove from the oven and let cool to room temperature.

   Tip: Cover with plastic wrap to prevent a skin from forming.

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of the custard.

   Tip: Use a kitchen torch to caramelize the sugar for an extra-crispy crust.

10. 10

    Caramelize the sugar by holding the torch about 2 inches away from the surface.

    Tip: Move the torch slowly back and forth to achieve an even caramelization.