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White Chocolate Crème Brûlée https://www.metro.ca/userfiles/image/recipes/creme-brulee-chocolat-blanc-lindt-6594.jpg PT25M PT35M PT1H00M
Preheat oven to 300°F (150°C).Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.Whisk egg yolks, sugar, and salt together in a heat-proof bowl.Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.Slowly pour the hot cream into egg yolk mixture, whisking continuously.Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from "sloshing" into the crème brûlée mixture.Bake 30-35 minutes.Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving.Caramelize just before serving.
6
4 2 5 4
5 egg yolk 1/3 cup (65 g) sugar 2 cups (475 mL) heavy cream 1 pinch Salt 1x100 g lindt swiss classic white chocolate 1 tsp. (5 mL) per ramekin sugar to caramelize
White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

Rate this recipe
2 Votes
6
ramekins
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5
    egg yolk
  • 1/3 cup
    (65 g)
    sugar
  • 2 cups
    (475 mL)
    heavy cream
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  • 1
    pinch Salt
  • 1x100 g
    lindt swiss classic white chocolate
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  • 1 tsp.
    (5 mL)
    per ramekin sugar to caramelize
Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.

Whisk egg yolks, sugar, and salt together in a heat-proof bowl.

Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.

Slowly pour the hot cream into egg yolk mixture, whisking continuously.

Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from "sloshing" into the crème brûlée mixture.

Bake 30-35 minutes.

Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving.

Caramelize just before serving.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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