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White chocolate crème brûlée
For 6 servings
LINDT SWISS CLASSIC White Chocolate
30-45 minutes
Medium

Break the sugar crust and savor the creamy custard that awaits you.

  • 2 cups (475ml) heavy cream
  • 5 egg yolks
  • ⅓ cup (65g) sugar
  • Pinch of salt
  • 1x 3.5oz (100g) Bar LINDT SWISS CLASSIC White Chocolate, chopped
  • White sugar to caramelize, approximately 1 teaspoon per ramekin
1

Preheat

Preheat oven to 300°F (150°C).

2

Place 6 ramekins

Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.

3

Whisk

Whisk egg yolks, sugar, and salt together in a heat-proof bowl.

4

Heat

Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.

5

Slowly

Slowly pour the hot cream into egg yolks, whisking continuously.

6

Strain

Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins.This method prevents water from “sloshing” into the Crème Brûlée mixture.

7

Bake

Bake 30-35 minutes.

8

Remove

Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving