Main course
White chocolate crème brûlée
5.0 / 1 votesThis 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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Recipe white chocolate crème brûlée
Ingredients
4 persons
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Made by Véronique
Published at 2017-05-06, this recipe is for 4 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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Preparation time
10 minutes
Time cooking
50 minutes
Total time
1 hours
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.
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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