White Chocolate Crème Brûlée
Indulge in the velvety goodness of these rich and creamy white chocolate brûlées. Infused with the aromatic essence of vanilla, these decadent desserts are a delightful treat for your taste buds. A crisp, caramelized sugar topping adds the perfect finishing touch to this luxurious dessert.
— Constant Cookbook
Ingredients
- 568ml pot double cream
- 100g Green & Black's white chocolate , broken into pieces
- 1 vanilla pod, split or 1 tsp vanilla extract
- 6 egg yolks
- 2 tbsp golden caster sugar , plus extra for topping
Instructions
- Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
- Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
- To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 451 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 17 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.09 milligram of sodium
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