White Chocolate Creme Brulee Recipes

WHITE CHOCOLATE CREME BRULEE

Steps:

• In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
• Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
• Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
• Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.

ANNIE'S WHITE CHOCOLATE-KAHLUA® CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
• Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
• Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
• Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
• Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
• Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

WHITE CHOCOLATE CRèME BRULéE

Steps:

• Whisk eggs and sugar until smooth.
• Bring whipping cream to simmer over med-high heat.
• Turn off heat, add chocolate to whipping cream and whisk until melted.
• (Very) Slowly add chocolate mixture to egg mixture, whisking constantly.
• Whisk in vanilla and pour into 4 ramekins.
• Bake 300° for 45 minutes in 1.5" water bath (or until set).
• Sprinkle top of each with 1 tsp sugar and broil until carmelized.

MMM... WHITE CHOCOLATE CREME BRULEE

Steps:

• Position rack in center of oven and preheat to 300 degrees F.
• Whisk egg yolks and 1/4 cup sugar in a medium bowl.
• Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
• Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
• Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
• Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
• Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
• Bake at 300 degrees F until the custards are set in the center, about 1 hour.
• Carefully remove the custards from water and let cool.
• Cover (plastic wrap works fine) and refrigerate.
• Just before serving, preheat the broiler.
• Sprinkle 1/2 tablespoon sugar over each custard.
• Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
• Serve hot, or refrigerate up to 1 hour and serve cold.
• Makes 4 servings.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Heat oven to 325 degrees.
• In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
• Chop the white chocolate; set aside.
• Heat cream and half and half over medium heat just until it begins to bubble.
• Turn the heat to low and add chocolate, stirring until melted.
• Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
• When the mixture is incorporated, strain into clean bowl.
• Stir in vanilla and nutmeg.
• Ladle mixture into 12 (1/2 cup) ramekins.
• Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
• Cook 45 minutes.
• They will have a light gold top and be slightly wobbly in the center.
• Remove from pan, transfer to rack to cool.
• Cover loosely and refrigerate until chilled.
• Several hours before serving: start to caramelize the custards.
• Place oven rack on 2nd rack from the broiler.
• Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
• Place under broiler 5 to 6 minutes.
• Rotate 1/2 way through.
• Cool on racks and then refrigerate again until chilled.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Rinse heavy saucepan with cold water and shake out excess moisture.
• Set pan over medium low heat and stir in cream and sugar.
• Heat until bubbles form around edge.
• Add chopped white chocolate, stirring until smooth.
• Remove from heat.
• In a bowl, whisk egg yolks with vanilla.
• Whisk in cream mixture.
• Pour into eight 1/2 half cup ramekins or custard cups.
• Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
• Bake in 300 degree oven for 35 minutes or until set around edges but still soft in centre.
• Remove ramekins, refrigerate for at least 4 hours or until chilled.
• Place bittersweet chocolate in microwavable bowl, microwave on medium for about 1 minute, stir until melted and smooth.
• Spoon onto top of custards, spread to edges using back of spoon.
• Refrigerate until chocolate is firm, about 15 minutes.
• If desired, drizzle tops with melted white chocolate.

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.