• Tommy Centola

White Chocolate Creme Brulee

Updated: Jan 4

This was the dessert that I cooked for my wife on Valentine’s Day. Hope you enjoy it.

4 ounces White Chocolate (Chips or Chopped Bar)

4 large Egg Yolks, at room temperature

1/3 cup Sugar

2 cups Heavy Cream

1/2 teaspoon Vanilla Extract

additional Sugar for Carmelizing

Preheat oven to 300 degrees. In medium bowl, whisk egg yolks with sugar until smooth. In a 2-quart saucepan over medium-high heat, bring heavy cream to a simmer. Add white chocolate to simmering heavy cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla and whisk. Pour into 4 ramekins. Place cups in a 13″x9″ baking pan. add enough water so cups sit in 1″ to 1 1/2″ of water. Bake until set, about 45 minutes. Before serving, sprinkle additional sugar to top of brulee. Broil for 4-5 minutes or until desired level of browness (if you have one, it is fun to use a small torch to melt the sugar.) This can be served warm, at room temperature, or refrigetared overnight.

Enjoy!!!

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