White Chocolate Crème Brûlée Recipes

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

WHITE CHOCOLATE MACADAMIA CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
• In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
• Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
• Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
• Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• 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.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine Sugar and Egg yolks in a mixing bowl. And whisk until Light in color, and ribbon stage is achieved.
• Scald your heavy cream in a small sauce pot (Just below simmering point)
• Now temper your hot cream into the egg mixture while Constantly mixing
• Melt the white chocolate in the microwave until completely melted, and mix into the custard until thoroughly combined.
• Strain your custard to remove any bits of egg or solidified chocolate.
• Pour into Ramekins of choice, and place in a baking dish with high sides.
• Fill the dish with Boiling water, Halfway up the Ramekins, and bake at 350 degrees for 16-20 mins (Exactly 19 mins in my oven)
• Chill for at least 4 hours.
• top each with 1T or so of Sugar, and brulee with a small blowtorch. If you don't have a blowtorch, Pop under the broiler for 2-4 minutes until the sugar is dark and caramelized
• Crack the sweet shell on top, and enjoy immediately! :)

WHITE CHOCOLATE CREME BRULEE

Steps:

• In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

GHIRARDELLI® CLASSIC WHITE CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
• In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.
• Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
• Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Heat oven to 325 degrees.
• In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
• Chop the white chocolate; set aside.
• Heat cream and half and half over medium heat just until it begins to bubble.
• Turn the heat to low and add chocolate, stirring until melted.
• Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
• When the mixture is incorporated, strain into clean bowl.
• Stir in vanilla and nutmeg.
• Ladle mixture into 12 (1/2 cup) ramekins.
• Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
• Cook 45 minutes.
• They will have a light gold top and be slightly wobbly in the center.
• Remove from pan, transfer to rack to cool.
• Cover loosely and refrigerate until chilled.
• Several hours before serving: start to caramelize the custards.
• Place oven rack on 2nd rack from the broiler.
• Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
• Place under broiler 5 to 6 minutes.
• Rotate 1/2 way through.
• Cool on racks and then refrigerate again until chilled.

MMM... WHITE CHOCOLATE CREME BRULEE

Steps:

• Position rack in center of oven and preheat to 300 degrees F.
• Whisk egg yolks and 1/4 cup sugar in a medium bowl.
• Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
• Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
• Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
• Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
• Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
• Bake at 300 degrees F until the custards are set in the center, about 1 hour.
• Carefully remove the custards from water and let cool.
• Cover (plastic wrap works fine) and refrigerate.
• Just before serving, preheat the broiler.
• Sprinkle 1/2 tablespoon sugar over each custard.
• Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
• Serve hot, or refrigerate up to 1 hour and serve cold.
• Makes 4 servings.