This luscious White Chocolate Crème Brûlée is a decadent twist on the basic custard with a crusted sugar topping! A wealthy, scrumptious dessert for any special day.

Be taught Tips on how to Make Crème Brûlée with the intention to serve this restaurant-worthy dessert at residence!

White Chocolate Crème Brûlée in a red ramekin

Why You Should Make this Crème Brûlée

  • It’s tremendous creamy and completely scrumptious!
  • This recipe relies on Le Cirque’s recipe and, in accordance with my husband, that is higher than any restaurant model he’s tasted!
  • It’s an exquisite method to get pleasure from white chocolate!!

The primary time I made this dreamy White Chocolate Crème Brûlée, I inadvertently received a crème brûlée facial within the course of (when eradicating one of many custards from the water bathtub). It was undoubtedly value repeating minus the drenching. Whereas we had a stash within the fridge, Invoice was fast to let me understand how fabulous it tasted. I have to agree, it’s tremendous creamy and completely scrumptious!

Steadily Requested Questions

What’s Crème Brûlée? 

Crème Brûlée is a wealthy, baked vanilla custard that has a  skinny, crisp burnt sugar topping. Nobody is definite of the precise origin, however the first printed recipe was in a French cookbook dated 1691, and the chef at Versailles made it like we do as we speak. Properly, besides he didn’t have a mini torch or oven broiler to soften the sugar topping!

What is the Distinction Between Custards and Puddings?

Custards and Puddings are constructed from comparable elements, however custards are often baked and puddings are often cooked on the stovetop. Puddings might include starch like flour or cornstarch along with eggs to thicken. On account of these variations, custards are flat-topped, firmer, and puddings are fluffier.

How Do You Serve Creme Brulee?

It may be served heat, room temperature, or chilly. After I found the Le Cirque crème brûlée recipe years in the past, this dessert instantly turned a household favourite. We at all times serve each variations chilly.

Why Does my creme brulee style eggy?

Overcooking any custard will amplify the eggy taste. If the inner temperature goes above 175°, there could also be extra of an eggy or sulphuric style.

Be sure to take away them from the oven when the very middle of the custards nonetheless have a slight jiggle. There will probably be carryover cooking time from the residual warmth from the ramekins to complete the job.

White Chocolate Crème Brûlée in a white ramekin

Suggestions for Tips on how to Make Crème Brûlée

Since basic creme brulee is one among Invoice’s favourite desserts, I’ve made it dozens and dozens of occasions. Listed here are some ideas I’ve discovered alongside the way in which:

  • Slowly drizzle the new cream into the egg combination whereas whisking consistently. Begin with only a few drops at a time. Should you go too quick the eggs will curdle. Then once you pressure the combination, all of the egg that needs to be giving the creme brulee its construction will probably be tossed out within the type of scrambled eggs (been there, performed that)!
  • Baking occasions will differ relying on the kind of ramekins you employ. The deeper spherical variations (4 oz. Porcelain Ramekins) will take longer than the flat, rectangular dishes ( Creme Brûlee Ramekin Set) (affiliate hyperlinks).
  • Bake in a bain marie or water bathtub. This permits the custard to bake at a constant temperature, guaranteeing you will have a silky, creamy outcome.
  • I take advantage of a deep dish pizza pan or my roaster for my bain marie. The handles on the roaster are helpful for shifting the water-filled pan out and in of the oven extra simply.
  • For the burnt sugar topping, I take advantage of sugar within the uncooked or Turbinado Sugar. Brown sugar would work too, however I’d recommend leaving it out to dry for a couple of hours earlier than sprinkling it over the custard.
  • You need to use your broiler to soften the sugar, simply make sure that to look at it rigorously so the sugar doesn’t burn. You need it melted and flippantly browned.
  • I like utilizing a Culinary Torch to brulee the sugar. You’ve got rather more management in comparison with the broiler.
  • Save your leftover egg whites to make a pavlova, meringue cookies and macaroons! And right here’s a hyperlink to 50 Egg White Recipes!
White Chocolate Crème Brûlée in a white ramekin with a spoon

Extra Scrumptious Custard Recipes:


  • 4 egg yolks
  • 1/4 -1/3 cup sugar (white chocolate could be very candy so you could favor the smaller quantity of sugar)
  • 2 cups heavy cream
  • 4 ounces whited chocolate, chopped
  • 1/2 teaspoon vanilla
  • Turbinado sugar (sugar within the uncooked)
  • Berries and recent mint to garnish, optionally available


  1. Preheat the oven to 300º.
  2. Whisk collectively yolks and sugar in a medium bowl.  In a saucepan, warmth cream to a simmer.  Add white chocolate to cream and whisk till chocolate melts. 
  3. Drizzle a couple of tablespoons of cream/chocolate combination into the yolks, whisking consistently to stop the egg from cooking.  Add the remainder of the cream to the yolks and whisk to mix.
  4. Pressure liquid by means of a sieve into a big glass measuring cup.  Pour into 4 6-ounce ramekins. Place ramekins right into a baking pan and pour sizzling water into the pan in order that it’s 1-1 1/2 deep.
  5. Bake for 45-55 minutes or until facilities solely jiggles barely when moved.   Take away ramekins from the water bathtub (rigorously!!). Cool, then refrigerate until chilled.
  6. To serve, sprinkle with turbinado sugar and broil for 3-4 minutes till the sugar is caramelized or soften sugar with a kitchen torch.


Recipe tailored from Ghirardelli.

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Vitamin Data:



Serving Dimension:


Quantity Per Serving:

Energy: 698Complete Fats: 56gSaturated Fats: 34gTrans Fats: 1gUnsaturated Fats: 18gLdl cholesterol: 325mgSodium: 64mgCarbohydrates: 43gFiber: 3gSugar: 38gProtein: 9g


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