White Chocolate Crème Brûlée
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This elegant white chocolate crème brûlée is my go to dessert when I want to impress without spending hours in the kitchen. With just 45 minutes from start to finish, you'll have restaurant quality results that look far more complicated than they actually are. The beauty of this recipe is its simplicity, using everyday ingredients you probably already have on hand. White chocolate contains cocoa butter, which is packed with antioxidants that support heart health, so you can feel a little better about indulging. The creamy custard topped with that satisfying caramelized sugar crack is absolutely worth making.
Ella x
Ingredients
- 4eggs
- 200 gsugar
- 400 gwhite chocolate
- 400 mlheavy cream
- 100 ggranulated sugar
- 6 gsalt
- 100 gunsalted butter
- 2 mlvanilla extract
- 3 gbaking powder
- 100 mlcaramel sauce
- tart pan(8-inch round pan)
Detail level
Instructions
- 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
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
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
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
Whisk the egg mixture into the white chocolate until well combined.
Tip: Use a hand mixer or whisk for best results.
- 6
Pour the mixture into the prepared tart pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 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
Remove from the oven and let cool to room temperature.
Tip: Cover with plastic wrap to prevent a skin from forming.
- 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
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.
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