This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2¼ hrs

Ghirardelli® Classic White Chocolate Creme Brulee

Sponsor

Read Reviews (52)

"White chocolate adds a rich new dimension to this classic dessert." — Ghirardelli®

Ingredients Edit and Save

Watch video tips and tricks

Chocolate Lava Cake

White Chocolate Macadamia Cranberry Dreams

Pumpkin Creme Brulee

White Chocolate Raspberry Cheesecake

Carrot Cupcakes with White Chocolate Icing

Tiramisu Chocolate Mousse

Chocolate Cream Pie I

Creme Brulee

White Chocolate Macadamia Nut Cookies III

All about Eggs

Sugar and Sweeteners

All about Cream

Vanilla Extract vs Vanilla Bean

Original recipe makes 4 servings Change Servings

4 large egg yolks, at room temperature
1/3 cup granulated white sugar
2 cups heavy cream

4 ounces Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 teaspoon pure vanilla extract
4 teaspoons granulated white sugar

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 2 hrs 10 mins

ADVERTISE WITH US

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 chips. The baking time was dead-on for the 4 small baking dishes that I used (just split it evenly between them, about 6 oz each). They were chilled for almost 24 hours before eating. Used raw sugar for the topping & my culinary torch instead of the broiler so it didn't really need to be rechilled. Kept one of these, before topping, in the frig for 3 days before eating and it was just as good, possibly better, then the first time around. Chocolate bliss!

—blondebiker

See full review »

Most Helpful Critical Review

Feb 22, 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 again.

—Daisy

See full review »

67 Ratings

Nov 11, 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 it took less than one minute. Stay with it during the carmelizing process to make sure it doesn't burn. Since I had a big dinner group, I carmelized the sugar and left them in the fridge for three hours before serving and they were delicious chilled all the way through. Added strawberries right before serving. My guests loved every morsel. Rave reviews with many requests for the recipe.

—Val

See full review »

Nov 17, 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. they've all been delicious but this flavor was the best. the only changes i would recommend are: use boiling or near boiling water around the ramekins and have the pan in the oven already- otherwise when you go to move it some of the water might slosh into the ramekin. also, i cooked mine at 325 degress for 35 minutes and they came out perfect! let them cool a couple hours before adding sugar and torching. and they get better after a night in the fridge. no need to rechill after torching either. i might use half and half next time- it makes enough for 7 small ramekins and that's a lot of calories if you aren't sharing with a lot of people! cutting the recipe in half would work too.

—mobro

See full review »

Feb 08, 2010

This was terrific! Very rich but wonderful. It was very easy to make. Will make for after dinner dessert again, thanks!

—branddia

See full review »

Dec 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.

—lhoran

See full review »

Jan 12, 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) organic heavy cream, and place a towel on the bottom of your roasting pan. fill with boiling water to the half way point of the ramekin. Great tip to get rid of those bubbles pour through a strainer before you pour into ramekins. If you still have a few bubbles use your brulee torch on em and they will disappear. if you dont have a brulee torch trust me buy one at bed bath and beyond. good luck.... :)

—Sean P.

See full review »

Feb 08, 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 again after being caramelized, so in the future, I will use a blowtorch to caramelize.

—lexirex

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

White Chocolate Mousse

Ghirardelli(R) Individual Chocolate Lava Cakes

Mocha Pots De Creme

Ghirardelli(R) Chocolate Chip Cheesecake

Ghirardelli(R) Ultimate Double Chocolate Cookies

Ghirardelli(R) Chocolate Bread Pudding

Ghirardelli(R) Dark Chocolate Cupcakes

Ghirardelli(R) Flourless Mocha Torte

Ghirardelli(R) Dark Chocolate Truffles

Ghirardelli(R) Ultimate Chocolate Fondue

Nutrition

Calories
701 kcal
35%

Carbohydrates
42.4 g
14%

Cholesterol
375 mg
125%

Fat
57.9 g
89%

Fiber
0 g
0%

Protein
6.4 g
13%

Sodium
73 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ghirardelli(R) Classic White Chocolate Creme Brulee

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 701
Calories from Fat: 521

% Daily Value *
Total Fat 57.9g 89 %
Saturated Fat 34.4g 172 %
Cholesterol 375mg 125 %
Sodium 73mg 3 %
** Potassium 109mg 3 %
Total Carbohydrates 42.4g 14 %
Dietary Fiber 0g 0 %
Protein 6.4g 13 %
Sugars 38.7g
** Vitamin A 40 %
** Vitamin C 1 %
** Calcium 12 %
** Iron 5 %
** Thiamin 5 %
** Niacin 8 %
** Vitamin B6 6 %
** Magnesium 3 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.