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My review
Ghirardelli® Classic White Chocolate Creme Brulee
113
Ghirardelli
"White chocolate adds a rich new dimension to this classic dessert."
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Ingredients
2 h 10 m servings 701Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 300 degrees F.
- In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
- In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.
- Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
- Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.
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Reviews
Read all reviews 7696 Ratings
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Most helpful positive review
5/17/2010
I gave this recipe 5 stars although I changed a primary ingredient - white "chocolate" (IMHO- a crime against real chocolate lovers everywhere :) to 4 oz of Ghirardelli's Semi-Sweet chocolate c...
Most helpful critical review
2/20/2011
This recipe was terrible. The egg curdled. Maybe I baked it for too long, or maybe it scrambled while I mixed the chocolate mix to the egg whites. Regardless, I will probably not try it agai...
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5/17/2010
I gave this recipe 5 stars although I changed a primary ingredient - white "chocolate" (IMHO- a crime against real chocolate lovers everywhere :) to 4 oz of Ghirardelli's Semi-Sweet chocolate c...
11/10/2009
Great recipe and my new favorite dessert! The water bath works great. I used a pancake turner to lift the ramkins out of the water. And used my toaster oven on broil to carmelize the sugar and i...
11/14/2010
this is my go-to creme brulee recipe (i'm a beginner creme brulee maker). i've made three flavors with this recipe: this flavor, caramel chocolate, and peanut butter chips in place of chocolate....
2/7/2010
This was terrific! Very rich but wonderful. It was very easy to make. Will make for after dinner dessert again, thanks!
12/31/2009
I made these for dessert Christmas Eve and they were a big hit. Very easy to make and delicous. They are a new family favorite.
1/6/2011
What a fantastic desert. Made this yesterday had some today and if you love chocolate your gonna love this rich and creamy brilliant desert. Use only the best heavy cream, ( land o lakes) organ...
2/7/2010
It was easy to make and delicious. To caramelize the sugar better, I mixed equal parts brown and white sugar and then put it in my toaster oven for about 3 minutes. It had to be refrigerated aga...
5/9/2010
Great recipe -just a tip for brulee in general-use your microwave and a large (1 0r 2 quart) measuring cup. makes pouring custard much easier and no burning bottoms! use big cup for the hot wate...
11/24/2010
The addition of white chocolate makes this one of the best creme brûlée's EVER!!!! This time I didn't have heavy cream so I used half & half and it still turned out wonderful. I truly recommend ...