White chocolate crème brûlée

Serves: 6

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 minutes, plus chilling

Dietary: dairy

Meal type: dessert



Author: dghchocolatier

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  • 568 ml double cream
  • 100g white chocolate, broken into pieces
  • 1 vanilla pod, split
  • 6 medium free range eggs yolks
  • 2 tbsp. caster sugar, plus extra for topping
  • Pinch sea salt


Pre-Heat oven to 160C/fan 140C/gas 3.

Heat, the cream, salt and vanilla seeds and pod in a pan to the scorch point.

Pour the hot cream over the bowl chocolate and leave for three minutes, the stir until all the chocolate is melted.

Beat, egg yolks and 2 tbsp. sugar until pale. Gradually whisk in chocolate mixture.

Sieve the mixture into six 4-ounce ramekins place ramekins in deep roasting dish; and pour boiling water halfway up the sides of the ramekins.

Bake, for 15-20 minutes or until custards jiggle slightly when pan is shaken. cool enough to handle. Remove custards from water; refrigerate for 2 hours.

Serve, Top each ramekin with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard.

Move flame back and forth until caramelised. Alternatively, grill custards on top rack until caramelised, 1 to 2 minutes.

Leave caramel to harden, then serve.