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White Chocolate Creme Brulee


  • 4 large egg yolks at room temperature
  • 2 cups whipping cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces white chocolate, chopped into small pieces

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  1. Heat oven to 300 degrees F.
  2. In a medium bowl whisk egg yolks and sugar until smooth.
  3. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate to simmering whipping cream. Turn off heat and whisk until chocolate is melted. Add the cream mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla extract.
  4. Pour into one 9-inch round baking pan. Place in a 13 x 9-inch baking pan or broiler pan. Add enough water so the creme brûlée dish sits in 1 to 1 1/2 inches of water.
  5. Bake until set, about 45 minutes.
  6. Serve warm, at room temperature, or refrigerate overnight. For a crunchy surface on top, sprinkle with 3 tablespoons of sugar, and place under a broiler until caramelized.

Posted by Chyrel at Recipe Goldmine 8/1/2001 10:49 pm.