White Chocolate Creme Brulee
cups half-and-half or light cream
ounces white baking chocolate with cocoa butter, chopped
egg yolks, lightly beaten
- Preheat oven to 325 degrees F. In a small heavy saucepan cook and stir 1/2 cup of the half-and-half and the white chocolate over low heat just until chocolate is melted. Gradually whisk in the remaining 1 1/4 cups half-and-half. Bring to simmering. Remove from heat.
- Meanwhile, in a medium bowl whisk together egg yolks, 1/3 cup sugar, vanilla, and salt just until combined. Slowly whisk hot chocolate mixture into egg mixture.
- Place six 4-ounce ramekins or 6-ounce custard cups in a 3-quart rectangular baking dish. Divide egg mixture evenly among ramekins. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up sides of ramekins.
- Bake for 30 to 40 minutes or until a knife inserted near the centers comes out clean (centers will shake slightly). Remove ramekins from water; cool on a wire rack. Cover and chill for 1 to 8 hours.
- Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in an 8-inch heavy skillet heat 2 tablespoons sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 3 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
- Quickly drizzle caramelized sugar over custards. (If sugar hardens in the skillet, return to heat; stir until melted.) Serve immediately.
Nutrition Facts(White Chocolate Creme Brulee)
- Per serving:
- 307 kcal cal.,
- 18 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 180 mg chol.,
- 98 mg sodium,
- 31 g carb.,
- 0 g fiber,
- 28 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet