White Chocolate Crème Brûlée

White Chocolate Crème Brûlée
Contributor
White Chocolate Crème Brûlée
Salt Creek Grille Princeton

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.

6
Servings
405
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Tablespoons white chocolate chips
  • 6 large egg yolks
  • 18 Tablespoons 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.

Nutritional Facts

Total Fat
25g
36%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
30mg
10%
Carbohydrate, by difference
42g
32%
Protein
4g
9%
Vitamin A, RAE
91µg
13%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
64mg
6%
Choline, total
14mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
17µg
1%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
105mg
15%
Selenium, Se
6µg
11%
Sodium, Na
151mg
10%
Vitamin D (D2 + D3)
1µg
7%
Water
38g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.