Classic White Crème Brûlée

Servings: 4 servings


  • 4 oz Ghirardelli Classic White Chocolate Baking Bar
  • 4 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 cups whipping cream
  • 1/2 tsp vanilla extract


  • Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth.
  • In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream.
  • Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth.
  • Add vanilla. Pour into four ramekins or custard cups.
  • Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water.
  • Bake until set, about 45 minutes.
  • Serve warm, at room temperature, or refrigerate overnight.
  • For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.

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