White Chocolate Creme Brûlée

It’s February and this month I’m continuing my baking with chocolate!  I’m a huge fan of white chocolate as you can tell from some of my past posts and if you follow me on Instagram. Now I’m not going to debate whether or not white chocolate really is chocolate, what I will say is that it’s awesome no matter what anyone has to say on the subject! ;-)

I’m happy to share my latest white chocolate recipe with you because white chocolate is the star this recipe, creme brûlée. I love creme brûlée because it’s a simple custard, but a dessert that I’ve avoided making for fear of my custard not setting correctly. Let’s just say, I won’t let my fears get the best of me any more! I had huge success making this creme brûlée and plan to keep this recipe in my baking repertoire.

 

I hope you try this recipe as well this month. If you do, please share your results with me!

 

White Chocolate Creme Brûlée

 

 

White Chocolate Creme Brûlée recipe via Ghirardelli

 

Tools:

4 Ramekins

Whisk

Egg Separator

Large Broiler Pan

Kitchen Torch (optional)

 

Ingredients:

4 large  egg yokes (room temperature)

1 bar of Ghirardelli White Chocolate Baking Bar (chopped)

1/3 cup sugar

2 cups heavy whipping cream

1 tsp pure vanilla extract

 

Directions:

Preheat your oven to 300 degrees.  Separate your eggs into two bowls. Whisk the egg yolks and sugar together until the mixture is smooth. In a small sauce pan, bring the whipping cream to a simmer at medium to medium high heat. Add the chopped white chocolate, remove from heat then whisk until melted. Since the whipped cream will be hot, it won’t take long for the white chocolate to melt. Slowly add the chocolate and cream mixture to the egg mixture. Whisk together until smooth. Add the vanilla while continuing to whisk.

Pour the mixture evenly into the four ramekins. Place the ramekins in the large broiler pan. Fill the pan with about an inch to an inch and a half of water. Bake until set about 45-55 minutes. Remove the pan from the oven then cool for a few minutes.  Add a teaspoon of sugar to each ramekin then place under the broiler until you get that golden, crunchy top. If you have a kitchen torch, you can use that to caramelize the custards instead of the broiler. Once caramelized, place in your refrigerator to cool and set more then enjoy at room temperature.

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