FranceDessert
White chocolate creme brulee
This is a classic crème brûlée, but with the added sweetness of white chocolate and a hint of vanilla. You'll infuse double cream with white chocolate, then gently bake it in a water bath until it's just set. After a good chill, a sprinkle of sugar and a quick torch creates that signature crackly top. It's a rich, elegant dessert that's surprisingly straightforward to make.
18 minServes 4
Method
3 steps · 18 min total
- 01
Infuse Cream and Chocolate
In a saucepan, gently heat the 568 ml double cream, 100 g white chocolate chips, and vanilla pod until the chocolate has fully melted and the mixture is just shimmering. Remove from the heat and let the vanilla infuse for 10 minutes, scraping the seeds from the pod directly into the cream. If you're using vanilla extract instead of a pod, stir it in now.
While the cream infuses, preheat your oven to 160°C (fan 140°C/gas 3).
