White Chocolate Crème Brûlée
White Chocolate Crème Brûlée
Learn how to make deliciously romantic white chocolate crème brûlée, right in your own kitchen! Recipe courtesy of Salt Creek Grille Princeton.
Servings
6
servings
Ingredients
- 6 tablespoon white chocolate chips
- 6 large egg yolks
- 18 tablespoon sugar
- 1 vanilla bean, split lengthwise
- 1½ cup whipping cream
Directions
- Preheat the oven to 325 degrees F.
- Whisk the yolks and 6 tablespoons of the sugar in a medium bowl until the mixture reaches pancake batter consistency. Scrape in the seeds from the vanilla bean. Gradually whisk in the cream. Divide the mixture among 6 individual serving dishes. Arrange the dishes in a hotel or other high-sided pan. Being careful to not get any water in the dishes, pour enough hot water into pan to come halfway up sides of the dishes. Cover the dishes with a baking sheet or foil. Bake the custards until set in the center, about 40 minutes.
- Place the pan on a work surface. Cool the custards in water 30 minutes. Remove from the water and chill overnight in the refrigerator. Pour 2 teaspoons of the remaining sugar on top of each custard, completely covering the top. Heat the sugar with a kitchen torch until the sugar just starts to caramelize, rotating sheet throughout for even browning. Chill until topping hardens, about 2 minutes. Serve cold.