White Chocolate Creme Brulee with Strawberry
Is it a bad sign that the moment I see a work of utter perfection, my immediate instinct is to wreck it? Well, not wreck it—just mess it up a little. Case in point: White Chocolate Creme Brulee. Its beautiful top of crispy, caramelized brown sugar is a piece of mastery.
And what do I want to do with fine artistry?
BOOM. That’s me, sinking my spoon right into our immaculate little ramekin of White Chocolate Creme Brulee. The surface crackles and the sugar shatters. I esteem this moment as one of life’s sublime pleasures. Could I have been French in another life?
My penchant for wine, small dogs, and fine chocolates would say yes. My habit of spewing my emotions with all the discretion of busted fire hydrant would say no. (Culturally, the French are judiciousness in sharing their private lives.)
Plus, the first thought of any self-respecting French woman upon viewing this masterful sandcastle surely wouldn’t be: “Let’s stomp all over it!” She also probably wouldn’t have to physically restrain herself from swiping her index finger across the mirror-smooth frosting of every wedding cake she approaches.
I am, however, quite confident that this same French woman would love cracking through the surface of White Chocolate Creme Brulee. I mean, wouldn’t you?
White Chocolate Creme Brulee is a velvety, indulgent dessert that looks restaurant fancy but is surprisingly simple to make. We’re following Custard 101, with a white chocolate twist: heat cream and white chocolate together on the stove, then slowly whisk it into egg yolks and strain. Bada bing, bada boom. White chocolate custard complete.
Next comes the strawberry, one of my favorite flavor combinations with white chocolate. Just before pouring the custard into the ramekins, we spread a bit of strawberry jam onto the bottom each. It’s our sweet secret, waiting to discovered with the first creamy spoonful.
Last (and oh so fun!) comes brulee portion of the program. We sprinkle our White Chocolate Creme Brulee with a generous dusting of sugar (I used dark brown because I’m a sucker for its amped-up caramely flavor, but granulated sugar is more traditional), fire up our kitchen torches (or turn on the broiler), and weld White Chocolate Creme Brulee’s crispy crunchy sugar crown. Watching the loose sugar sputter and solidify into a sheet of caramel wonder is a total rush. I’m not sure if actual metal work is this satisfying, but if yes, I may consider a second career in blacksmithing.
Unless there’s an opening for a professional creme brulee-torcher. If yes, I’m your girl, and my preferred method of payment is custard.
White Chocolate Creme Brulee is the ideal dessert for dinner parties and special occasions (ahem, Valentine’s Day), because the custard (baked or unbaked) can be made up to two days in advance. Also, your guests will forever speak of you with awe if you brulee the sugar at the table.
To help kindle the fire of creme brulee dreams, I’m giving away a complete creme brulee set! It includes four individually sized ramekins and a kitchen torch. I have this exact set and love it. The ramekins are nicely sized and the torch is easy to use. Plus, if you bake White Chocolate Creme Brulee for your Valentine, each person will have a two, and spare creme brulee is always a good move.
To enter the giveaway, use the widget below and complete as many or as few entries as you prefer (a comment is required, but every other action will just increases your chances to win this fab prize.) Please be patient as the widget may take a few moments to load.
White Chocolate Creme Brulee with Strawberry is velvety with just he right amount of sweet, and it’s brown sugar caramelized top is almost too perfect to touch. Thank goodness perfection begs to be demolished!
White Chocolate Creme Brulee with Strawberry
Velvety White Chocolate Crème Brûlée with a thin layer of strawberry jam at the bottom for a sweet surprise. This velvety dessert is perfect for dinner parties and special occasions. This White Chocolate Crème Brûlée recipe can be made up to two days in advance, with or without a kitchen torch.
Yield: 4, 4-ounce servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 24 hours, 10 minutes
- 4 teaspoons strawberry jam
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1 cup whipping cream
- 1/2 cup whole milk
- 2 ounces white chocolate, finely chopped
- 1/4 teaspoon vanilla extract
- 4 tablespoons dark brown sugar
- Position rack in center of oven and preheat to 200 degrees F. Line a baking sheet with parchment paper or a silpat mat. Place four, 4-ounce ramekins on the baking sheet, and spoon 1 teaspoon of strawberry jam into each. Spread the jam across the bottom, but don’t worry about it being perfectly distributed.
- In a medium bowl, whisk together the egg yolks and 2 tablespoons sugar. Set aside.
- In a heavy saucepan over medium heat, bring the cream and milk to a simmer. Do not let the mixture boil. Reduce heat to low. Gradually add the chopped white chocolate and whisk until smooth.
- With a ladle or small spoon, slowly add the hot cream mixture to yolk mixture a little at a time, whisking constantly until all of the cream is added (adding the cream slowly will prevent the eggs from scrambling.) Whisk in vanilla. Rap the bowl on the counter a few times to remove the bubbles, then skim off of the foam. (Any foam that is not skimmed will be visible in the final crème brûlée.) Strain the mixture through a fine sieve into a large measuring cup for easy pouring. Gently pour the custard into the prepared ramekins until it comes nearly to the top. Carefully slide the baking pan into the oven. Bake for 45-55 minutes, until the custards are just set in the center. (They should jiggle just a little when the sides of the dish are tapped.) Remove from oven and transfer ramekins to a wire rack to cool for 30 minutes. Cover and refrigerate until the custards are well chilled, at least 4 hours or up to two days.
- When ready to bake: Sprinkle the top of each custard with 1 tablespoon brown sugar. If using a kitchen torch, heat sugar with the torch until caramelized. Serve immediately or refrigerate for up to 1 hour. If broiling the custards, set oven rack in the second-highest position and turn broiler to high. Broil for 2-5 minutes, or until sugar is caramelized. Watch carefully to ensure the sugar does not burn. Serve immediately or chill and serve within a few hours.
Unbaked custard can be covered and refrigerated up to two days; baked (but un-torched) custard can also be stored for up to two days (but only do one or the other.) Once bruleed, custards can be refrigerated for a few hours, but the sugar will not be as crackly.
PotsandPans.com graciously provided me with the same creme brulee kit offered for this giveaway. No other compensation was received and as always, all opinions are my own.
Crazy for creme brulee:
- Skinny Pumpkin White Chocolate Creme Brulee from Country Cleaver
- Nutella Creme Brulee from Bell’Alimento
- Creme Brulee Cheesecake Bars from Handle the Heat
- Earl Grey Creme Brulee from The Wanderlust Kitchen