White Chocolate Creme Brulee


8 comments   |   Feature Jems, My JEMs

It’s February and this month I’m continuing my baking with chocolate! 聽I’m a huge fan of white chocolate as you can tell from some of my past posts and if you follow me on Instagram. Now I’m not going to debate whether or not white chocolate really is chocolate, what I will say is that it’s awesome no matter what anyone has to say on the subject! 馃槈

I’m happy to share my latest white chocolate recipe with you because white chocolate is the star this recipe, creme br没l茅e. I love creme br没l茅e because it’s a simple custard, but a dessert that I’ve avoided making for fear of my custard not setting correctly. Let’s just say, I won’t let my fears get the best of me any more! I had huge success making this creme br没l茅e and plan to keep this recipe in my baking repertoire.


I hope you try this recipe as well this month. If you do, please share your results with me!


White Chocolate Creme Br没l茅e



White Chocolate Creme Br没l茅e recipe via Ghirardelli



4 Ramekins


Egg Separator

Large Broiler Pan

Kitchen Torch (optional)



4 large 聽egg yokes (room temperature)

1 bar of Ghirardelli White Chocolate Baking Bar (chopped)

1/3 cup sugar

2 cups heavy whipping cream

1 tsp pure vanilla extract



Preheat your oven to 300 degrees. 聽Separate your eggs into two bowls. Whisk the egg yolks and sugar together until the mixture is smooth. In a small sauce pan, bring the whipping cream to a simmer at medium to medium high heat. Add the chopped white chocolate, remove from heat then whisk until melted. Since the whipped cream will be hot, it won’t take long for the white chocolate to melt. Slowly add the chocolate and cream mixture to the egg mixture. Whisk together until smooth. Add the vanilla while continuing to whisk.

Pour the mixture evenly into the four ramekins. Place the ramekins in the large broiler pan. Fill the pan with about an inch to an inch and a half of water. Bake until set about 45-55 minutes. Remove the pan from the oven then cool for a few minutes. 聽Add a teaspoon of sugar to each ramekin then place under the broiler until you get that golden, crunchy top. If you have a kitchen torch, you can use that to caramelize the custards instead of the broiler. Once caramelized, place in your refrigerator to cool and set more then enjoy at room temperature.

  1. Tina02-02-14

    Looks so good !

  2. Verna Harrison02-02-14

    This is something I really love. I will try it and get back to you!

  3. Tamara02-02-14

    Please let me know how you like it Verna!

  4. Tamara02-02-14

    It’s fantastic Tina!

  5. Monica E.02-03-14

    I love creme brulee, too but I have also shy away from it for whatever reason (I thought it was a super complex dessert to make). I also thought that I needed a torch to make it so seen that I could use the broiler has inspired me to try this! This recipe with some berries on top sounds like a perfect Vday dessert!

  6. Tamara02-08-14

    Monica, you must try to make it! I was pleased with the results and it wasn’t as intimidating to make as I thought!

  7. Nicole02-09-14

    Happy New Year Tamara,

    Baking/cooking is not my forte. Can you make some for me? I will buy it from you :)

  8. Tamara02-09-14

    Happy New Year Nicole! You sound like most of my friends. LOL! They want me to bake for them, but I would love for them to try some of the easier recipes. I’ll try to have a few no-bake options soon. :-)