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White Chocolate Crème Brûlée

posted by Liz Berg on August 23, 2022 (updated 3/6/24)

This luscious White Chocolate Crème Brûlée is a decadent twist on the classic custard with a crusted sugar topping! It’s a rich, delicious dessert for any special occasion.

Learn How to Make Crème Brûlée so you can serve this restaurant-worthy dessert at home!

White Chocolate Crème Brûlée in a red ramekin.

Table of Contents hide

1 Why You Must Make this Crème Brûlée

2 Expert Tips:

3 Frequently Asked Questions

4 You May Also Like:

5 White Chocolate Crème Brûlée

Why You Must Make this Crème Brûlée

It’s super creamy and utterly delicious!
This recipe is based on Le Cirque’s recipe and, according to my husband, this is better than any restaurant version he’s tasted!
It’s a wonderful way to enjoy white chocolate!!

The first time I made this dreamy White Chocolate Crème Brûlée, I inadvertently got a crème brûlée facial in the process (when removing one of the custards from the water bath). It was definitely worth repeating minus the drenching. While we had a stash in the fridge, Bill was quick to let me know how fabulous it tasted. I heartily agree!

White Chocolate Crème Brûlée in a white ramekin.

Expert Tips:

Since classic creme brulee is one of Bill’s favorite desserts, I’ve made it dozens and dozens of times. Here are some tips I’ve learned along the way:

PRO-Tip: Slowly drizzle the hot cream into the egg mixture while whisking constantly. Start with just a few drops at a time. If you go too fast the eggs will curdle. Then when you strain the mixture, all the egg that should be giving the creme brulee its structure will be tossed out in the form of scrambled eggs (been there, done that)!
Baking times will differ depending on the type of ramekins you use. The deeper round versions (affiliate links) 4 oz. Porcelain Ramekins) will take longer than the flat, oblong dishes ( Creme Brûlee Ramekin Set) (affiliate links).
PRO-Tip: Bake in a bain marie or water bath. This allows the custard to bake at a consistent temperature, ensuring you have a silky, creamy result.
I use a deep dish pizza pan or my roaster for my bain marie. The handles on the roaster are handy for moving the water-filled pan in and out of the oven more easily.
For the burnt sugar topping, I use sugar in the raw or Turbinado Sugar. Brown sugar would work too, but I’d suggest leaving it out to dry for a few hours before sprinkling it over the custard.
You can use your broiler to melt the sugar, just make sure to watch it carefully so the sugar doesn’t burn. You want it melted and lightly browned.
I like using a Culinary Torch to brulee the sugar. You have much more control compared to the broiler.
PRO-Tip: Save your leftover egg whites to make a pavlova, meringue cookies or macaroons! And here’s a link to 50 Egg White Recipes!

White Chocolate Crème Brûlée in a white ramekin with a spoon.

Frequently Asked Questions

What is Crème Brûlée?

Crème Brûlée is a rich, baked vanilla custard that has a thin, crisp burnt sugar topping. No one is certain of the exact origin, but the first printed recipe was in a French cookbook dated 1691, and the chef at Versailles made it like we do today. Well, except he didn’t have a mini torch or oven broiler to melt the sugar topping!

What’s the Difference Between Custards and Puddings?

Custards and Puddings are made from similar ingredients, but custards are usually baked and puddings are usually cooked on the stovetop. Puddings may contain starch like flour or cornstarch in addition to eggs to thicken. Due to these differences, custards are flat-topped, firmer, and puddings are fluffier.

How Do You Serve Creme Brulee?

It can be served warm, room temperature, or cold. When I discovered the Le Cirque crème brûlée recipe years ago, this dessert immediately became a family favorite. We always serve both versions cold.

Why Does Creme Brulee Taste Eggy?

Overcooking any custard will amplify the eggy flavor. If the internal temperature exceeds 175°, there may be more of an eggy or sulphuric taste.
Remove them from the oven when the very center of the custards still have a slight jiggle. There will be carryover cooking time from the residual heat of the ramekins to finish the job.