Crème brûlée is incredibly easy to make. No really, it is. Sure there’s that moment of panic as you slowly introduce the hot cream to the egg yolks that makes you scream “please don’t curdle, please don’t curdle, pleeease dooon’t cuuuurdle,” but once you’ve made it past that terrifying stage the rest is rather simple.
White Chocolate Crème Brûlée
recipe via AllRecipes
4 large egg yolks, at room temperature
1/3 cup granulated white sugar
2 cups heavy cream
4 oz white chocolate, broken or chopped into 1-inch pieces
1/2 tsp pure vanilla extract
6 tsp granulated white sugar
1. Preheat the oven to 300 degrees F.
2. In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
3. 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.
4. Pour into six 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.
5. 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, or caramelize with a brûlée torch.
Thanks again Jordana for hosting and pulling out all the stops for us (seriously, Jordana made us waffles, breakfast egg cups, bacon, madeleine cookies, lattes… the whole nine yards!).