Mmm... White Chocolate Creme Brulee

"This recipe came from my friend Duncan. He said, "I have a yummy tasty White Chocolate Creme Brulee that is fabulously easy to make. I'm not a big fan of white chocolate and I love this." He got it from the Portobello Yacht Club."
photo by Baking Girl photo by Baking Girl
photo by Baking Girl
Ready In:
1hr 15mins




  • Position rack in center of oven and preheat to 300 degrees F.
  • Whisk egg yolks and 1/4 cup sugar in a medium bowl.
  • Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
  • Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
  • Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
  • Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
  • Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
  • Bake at 300 degrees F until the custards are set in the center, about 1 hour.
  • Carefully remove the custards from water and let cool.
  • Cover (plastic wrap works fine) and refrigerate.
  • Just before serving, preheat the broiler.
  • Sprinkle 1/2 tablespoon sugar over each custard.
  • Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
  • Serve hot, or refrigerate up to 1 hour and serve cold.
  • Makes 4 servings.

Questions & Replies

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  1. This was amazing! I made it today and my family loved it! I used Ghiredelli White Chocolate Vanilla Dream which has vanilla beans in it. Fabulous! Thanks!<br/><br/>Update>>I've made in two more times since this first post. Tonight I actually deviated and used Ghiradelli Semi-Sweet Chocolate instead of white chocolate. Delicious and very rich! It tasted like Chocolate Pot de Creme with a crunchy top! Loved it! Next time I want to use the Chili Dark Chocolate for a spicy kick! thanks again!
  2. My husband who doesn't normally like creme brulee loves this one because it doesn't taste overly eggy. This is my go-to creme brulee recipe.
  3. Pure awesome!
  4. Awsome stuff - an amazing version of this wonderful dessert. Save this one for your future wife or husband, and indulge your good friends so they will warm your home. I agree with SaraD202, you have to use the Brulee torch (fire it up).
  5. This was an AMAZING creme brulee and so easy to make. This was the first dessert I have EVER, yes ever, tried to make (I am a 25 year old man). I made the dessert for my wife and followed the directions exactly, with the only exception being that I used a torch in the place of a broiler for the caramelizing. Thank you for bringing my favorite dessert from fine dining into my kitchen!


  1. Wonderful.grated the chocolate instead of chopping it and carmelized the sugar with a torch otherwise followed recipe. served with fresh strawbwerries, blueberries and a strawberry puree


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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