White Chocolate Creme Brulee
Yield: 4 Servings
5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
1/4 ts Vanilla extract
2 tb Sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in
medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan.
Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large
baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until
custards are set in center,
about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar
caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour
and serve cold.
Source: Portobello Yacht Club
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