White Chocolate Crème brûlée

Serves 6

Ingredients:

3.5 egg yolks

4 oz white chocolate

1/3 cup sugar

2 cups whipping cream

Vanilla bean seed

Directions:

Preheat your oven to 300°F.

In a medium mixing bowl, whisk the egg yolks and sugar together until smooth and fully combined.

In a 2-quart saucepan, heat the heavy cream over medium-high heat until it reaches a gentle simmer.

Remove the pan from the heat and add the finely chopped white chocolate. Allow it to sit briefly, then whisk until the chocolate is completely melted and the mixture is smooth.

Slowly temper the warm white chocolate cream into the egg yolk mixture by adding it one tablespoon at a time while continuously whisking. This gradual process prevents the eggs from scrambling and creates a smooth custard base.

Once fully combined, whisk in the vanilla extract.

Divide the custard evenly among four ramekins or custard cups.

Place the ramekins into a 13 x 9-inch baking dish or roasting pan. Carefully add enough hot water to the pan so the ramekins sit in about 1–1½ inches of water.

Bake for approximately 65 minutes, or until the custards are set around the edges but still have a slight jiggle in the center.

Remove the ramekins from the water bath and allow them to cool. Serve warm, at room temperature, or refrigerate overnight for an even richer texture.

For a classic crunchy brûlée topping, sprinkle a thin, even layer of sugar over the surface and caramelize with a kitchen torch until golden brown and crisp.

Serve immediately and enjoy.

Chef Scout Recon Tip: Custards are all about patience and temperature control. The water bath creates gentle, even heat, preventing the eggs from overcooking and giving you that smooth, silky texture that defines a great crème brûlée.