White Chocolate Crème Brûlée
Serves 4
Ingredients
Custard
4 egg yolks
2 cups heavy whipping cream
4 oz white chocolate
Pinch of salt
1 tsp vanilla extract
¼ cup white granulated sugar
Toppings
¼ cup white granulated sugar
Garnish (optional)
Fresh berries
Chocolate sauce
Equipment
Small sauce pan
Medium mixing bowl
Whisk
4 Ramekins
Large Baking Dish
Hot Water
Kitchen Torch (or Oven Broiler)
Directions
Preheat oven to 325℉.
Pour heavy whipping cream into a small sauce pan. Turn to medium high heat, and bring to a soft simmer.
In a medium mixing bowl add separated eggs yolks, sugar, vanilla extract, and salt. Whisk until homogenous.
Chop or break the white chocolate into small chunks. Continuously stir white chocolate into heavy whipping cream until completely melted.
While vigorously whisking the egg mixture, slowly pour cream in. Return egg mixture to the saucepan and put on medium-low heat, stirring occasionally. Remove from heat once mixture coats the back of the spoon.
Place 4 ramekins inside of a baking dish. Evenly divide custard into the ramekins.
Pour hot water into a baking dish. Make sure you have just enough to reach halfway up the side of the ramekins.
Carefully place into the oven and bake for 45 min-1 hour or until custard is almost set when shaken.
Remove ramekins from the baking dish and allow them to cool to room temperature on a wire rack.
Once cooled, cover in plastic wrap and place in the fridge for at least 8 hours or overnight.
Once the custard has set, remove ramekins from the fridge and allow to sit on the counter for 15-20 minutes to return to room temperature.
Evenly divide remaining white sugar on the tops of each ramekin. In a circular pattern, use a kitchen torch to melt the sugar. Allow to rest for about 2 minutes, or until the sugar has set.
Garnish with fresh berries, or chocolate drizzle and enjoy