White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

No. 1 white chocolate, with its creamy vanilla flavours, will add depth to the traditional crème brûlée.

Ruth Hinks, UK World Chocolate Master

  • 6 ramekins
  • 1 hour
  • Easy


70g No. 1 white chocolate
5g Vanilla essence
240g Double cream
160g Milk
30g Caster sugar
120g Egg yolks (6 medium)
Granulated sugar


  1. Preheat the oven to 160°C.
  2. Place the No. 1 white chocolate and vanilla essence in a plastic bowl.
  3. Bring to the boil the cream and milk, and pour over the No. 1 white chocolate and vanilla essence.
  4. Whisk together the yolks and caster sugar in a separate bowl.
  5. Slowly add the chocolate mix to the yolks mix, and combine.
  6. Strain the mixture and pour it into the ramekins.
  7. Bake in a bain-marie (water bath) for 35 minutes, until just set.
  8. Allow to cool at room temperature.
  9. Sprinkle with granulated sugar, and brûlée under the grill, or with a blowtorch.

Ingredients & equipment for this recipe

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