White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

Ingredients and Methods

15 min
30 min


  • 500ml Cream
  • 50g Sugar
  • 130g White Chocolate
  • 5 Egg Yolks


Bring cream to a simmer, add chocolate and whisk in.

Take off heat.

Whisk sugar and egg yolks together in a separate bowl.

Pour slightly cooled cream onto yolks slowly at the start so as to not scramble the eggs yolks.

Mix and then strain amongst 4 serving dishes.

Place serving dishes on oven tray and surround with hot water.

Bake in a 130C oven for 30mins then check how wobbly they are.

When the brûlée's have a slight wobble, take them out and cool them on the bench before placing in the fridge to set.

To Serve

Sprinkle a small amount of sugar on the top of each, shaking off excess and lightly blow torch until golden brown.

Chef Emma Parker

Emma started her work experience at a winery restaurant and small hotel in Central Otago New Zealand, before beginning a Modern Apprenticeship at the award winning Hermitage Hotel in Mt Cook New Zealand. Working with Executive Chef Franz Blum, Emma gained extensive experience in every facet of the kitchen. (more)

here to view all of Chef Emma Parker's recipes.

Emma Parker

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