White Chocolate Crème Brûlée Recipe

Preheat the oven to 325°F (163°C). Place four ramekins in a baking dish.

In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.

In a small saucepan, heat the heavy cream over medium-low heat until it begins to simmer. Remove from heat and add in the chopped white chocolate. Stir until melted and smooth.

Slowly pour the cream mixture into the egg yolk mixture while whisking constantly.

Divide the custard mixture evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Just before serving, sprinkle one teaspoon of brown sugar evenly over each custard.

Caramelize the sugar using a kitchen torch or by placing the ramekins under a broiler for a few minutes, until the sugar turns golden and bubbly.

Let the crème brûlées rest for a few minutes to allow the caramelized topping to harden. Serve and enjoy!