Dessert · French

White Chocolate Creme Brulee

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 6, 2026

This is classic creme brulee with a sweeter, creamier twist thanks to melted white chocolate stirred into the custard. It looks impressive under that crackly caramel top, but the actual work is simple and mostly hands-off while it chills. Make it a day ahead and you have a dinner party dessert ready to shine.

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White Chocolate Creme Brulee

Why you'll love this

  • Silky white chocolate custard under a crackly caramel top.
  • Almost all the work happens ahead in the fridge.
  • A restaurant-worthy dessert with simple ingredients.
  • That first crack through the caramel is pure joy.

EveryDayMeal recipe

White Chocolate Creme Brulee

Prep
20m
Cook
20m
Total
280m
Serves
6
Level
Medium

Ingredients

  • 568ml double cream
  • 100g white chocolate chips
  • 1 vanilla pod (or 1 tsp vanilla extract)
  • 6 egg yolks
  • 2 tbsp caster sugar, for the custard
  • as needed caster sugar, for the topping

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Fine sieve
  • Jug
  • 6 ramekins
  • Deep roasting tray
  • Kitchen blowtorch (or grill)

Instructions

  1. Heat the oven to 160C (140C fan, gas 3) so it is ready when your custard is mixed.
  2. Split the vanilla pod lengthways and add it to a saucepan with the cream and white chocolate chips. Warm gently over low heat, stirring, until the chocolate has fully melted and the cream is steaming but not boiling, which keeps the chocolate smooth.
  3. Take the pan off the heat and let it sit for 10 minutes to infuse, then scrape the seeds from the pod into the cream. If using extract instead, stir it in now.
  4. In a bowl, beat the egg yolks and 2 tablespoons of caster sugar until pale and slightly thickened, about 2 minutes, which helps the custard set evenly.
  5. Slowly pour the warm chocolate cream into the yolks, stirring constantly so the eggs temper gently and do not scramble.
  6. Strain the mixture through a sieve into a jug to catch any bits, then divide between ramekins for a silky finish.
  7. Set the ramekins in a deep roasting tray and pour boiling water halfway up their sides. This water bath cooks the custards slowly so they stay creamy.
  8. Bake for 15 to 20 minutes, until just set at the edges with a slight wobble in the centre. They will firm up as they chill.
  9. Lift the ramekins from the water, cool, then chill in the fridge for at least 4 hours or overnight until cold and set.
  10. To serve, sprinkle an even layer of caster sugar over each custard and caramelise with a blowtorch, or place briefly under a hot grill, until golden and bubbling. Let the caramel harden for a minute, then serve.

Tips from the kitchen

  • Do not let the cream boil when melting the chocolate, or it can turn grainy and split.
  • Pour the water bath in after the ramekins are in the oven to avoid sloshing hot water on your hands.
  • Sprinkle the sugar topping in a thin, even layer so it caramelises evenly instead of burning in spots.
  • Caramelise the tops just before serving so the sugar stays crisp and crackly.

Estimated nutrition per serving: 540 cal · 6g protein · 22g carbs · 49g fat

Make it your own

  • Swap white chocolate for dark chocolate chips for a richer, less sweet version.
  • Add the zest of an orange to the cream for a subtle citrus note.
  • Stir in a splash of Baileys or coffee liqueur for a grown-up twist.

Storing & make-ahead

Keep the baked, unbruleed custards covered in the fridge for up to 3 days. Add the sugar and caramelise only just before serving, as the topping softens within an hour or two.

Good to know

Can I make these without a blowtorch?
Yes. Sprinkle with sugar and place under a very hot grill for a minute or two, watching closely, until the sugar melts and turns golden.
Why did my custard turn grainy?
The cream likely got too hot. Melt the chocolate over low heat and never let it boil, and temper the yolks slowly.
Can I make them the day before?
Absolutely. The custards actually benefit from chilling overnight. Just wait to add the caramel top until serving.
How do I know when they are set?
They should be firm at the edges with a slight wobble in the middle. They continue setting as they chill.

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