White Chocolate Creme Brûlée
White Chocolate Creme Brûlée is a gorgeous, simple and quick dessert that will wow you and your guests, make it the day before for an even easier dinner party!
When I go out for dinner I almost always ask to see the dessert menu before I order my dinner. I need to know how much dinner I can eat, you know if the dessert menu is not so good I might order the cheesy garlic bread as well or if the dessert menu is amazing I know to box half of my food up so I can have room to devour three desserts.
Well, the other day I was attending TechMunch La with Hayley at The Domestic Rebel, we wanted to go get dessert so we searched hi and low for something delicious- we settled on a restaurant that had creme brûlée and a warm cookie & ice cream. But we sat down surprised to find out it was a banana creme brûlée and a cinnamon cookie with chocolate ice cream. Not what I was expecting. We both ordered the cookie, banana creme brûlée was not calling my name.
I am sure you can guess, every since that day I have been thinking about creme brûlée. In fact by girlfriends bought me a kitchen torch almost 3 years ago for my birthday and I had never used it! Shameful, I know.
I am happy to say I finally conquered creme brûlée and why the hell did it take me this long to do, I have no idea. SO FREAKING EASY! and SO FREAKING DELICIOUS!! It is going to take all my will power not to make creme brûlée every week. So please just do it, just make white chocolate creme brûlée. You will not be disappointed, I promise.
White Chocolate Creme Brulee
- 5 cups heavy whipping cream
- 1 vanilla bean, split and scraped
- 1/3 cup white chocolate chips
- 2/3 cup sugar
- 7 egg yolks
- 2 tbsp vanilla extract
- Blow Torch
- Preheat oven to 325F and get a large roasting pan and 8 ramekins out and ready to use.
- In a large saucepan over medium heat mix the heavy cream, vanilla bean scarpes, actual vanilla pod and white chocolate chips. Let cook until boiling, then remove from heat. Remove vanilla bean pod and set saucepan aside. Place vanilla bean pod in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside.
- In the bowl of an electric mixer combine sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
- Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
You can easily use more shallow ramekins, making more servings.
Here is the kitchen torch I use