White Chocolate Crème Brûlée

White Chocolate Crème Brûlée


4 large Dierbergs egg yolks
⅓ cup Dierbergs sugar
2 cups heavy whipping cream
4 ounces white chocolate baking bar, chopped
½ teaspoon vanilla extract
6 teaspoons Dierbergs sugar
Fresh raspberries and mint sprigs


In medium bowl, whisk egg yolks and the ⅓ cup sugar until well blended. Place cream and white chocolate in 4-cup glass measure; microwave (high) 3 minutes. Let stand 1 minute; stir until white chocolate is melted and smooth. Gradually whisk cream mixture into egg mixture; add vanilla. Place six 6-ounce ramekins in 9 x 13-inch baking pan; pour custard into ramekins. Remove any bubbles from surface with spoon. Add hot tap water to baking pan to come halfway up sides of ramekins (do not let water splash into ramekins). Bake in 325°F. oven until set, about 35 to 40 minutes. (Gently jiggle ramekins; centers should wiggle just slightly.)

Remove from oven; leave ramekins in water bath 10 minutes to continue cooking. Remove ramekins; cover and chill at least 4 hours.

Place ramekins on jellyroll pan. Sprinkle 1 teaspoon sugar over each ramekin. Hold kitchen torch 2 to 3 inches above surface. Caramelize sugar by constantly moving flame over top until sugar bubbles, about 1 minute. Garnish each with raspberry and mint sprig.


Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 475
Cholesterol: 236 mg
Fat: 39 g
Sodium: 50 mg
Carbohydrates: 29 g
Protein: 4 g
Fiber: 0 g