White Chocolate Crème Brûlée


This amazing dessert is easy and so creamy! The most delicious part of this white chocolate crème brûlée is probably the sugar layer.

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White chocolate crème brûlée
Veronique van Ohmydish

Made by Véronique

Published at 2017-05-06, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-02-2022

1 hour 4 people Desserts
White chocolate crème brûlée


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  • 125 ml full fat milk
  • 125 ml cream
  • 40 gram sugar
  • 5 egg yolks
  • 75 gram white chocolate If you're using a bar of white chocolate, you need to chop it into smaller pieces first.
  • cane sugar
White chocolate crème brûlée ingredients
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Kitchen equipment

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  • standmixer
  • small saucepan
  • whisk
  • ramekins
  • cooking torches
  • large oven dish
  • oven

White Chocolate Crème Brûlée

1 hour 4 people Desserts

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Preparation -- 10 minutes

We're only using the egg yolks, but for example, you can use the whites for this recipe. HEAT the milk and cream in the small saucepan, as soon as it's warm enough you can dissolve the white chocolate into the mixture.

Use a whisk until it's smooth. Meanwhile mix the egg yolks along with the sugar until it's pale and fluffy, this can take a few minutes. Then slowly pour the milk mixture into the fluffy egg yolks, keep on mixing to prevent it from creating lumps.

Pre-heat the oven to 140 degrees celsius or 285 degrees fahrenheit.  

White chocolate crème brûlée
White chocolate crème brûlée

Finishing the white chocolate crème brûlée -- 50 minutes + waiting time

Place the ramekins in the large oven dish and divide the mixture over the ramekins. Create a bain-marie by adding a layer of water into the oven dish, the water should be about 1 to 2 cm under the edge of the ramekins.

Place the oven dish with the water and ramekins carefully in the middle of a pre-heated oven. Cook them for about 40 minutes. They are ready when they're kind of wobble like a jelly.

Remove from the water and set in the fridge for at least 2 hours, or until completely cooled off. Add cane sugar on top of the custard and burn it carefully until the sugar has been caramelised.  

tip: don't add sugar to all of the ramekins at once. The sugar will get wet by absorbing the custard, so when you light in on fire, it will turn black in a few seconds instead.

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