This white chocolate creme brulee with raspberry jam and fresh raspberries will wow your guests with its creamy, luscious texture and amazing flavor.
Do you say “cream” or “krem” brew-lay? According to the Oxford Dictionaries audio pronunciation, it’s “krem,” but around here a lot of people say cream. I love audio pronunciations from the online dictionaries, don’t you? You never have to mispronounce a word again.
Creme Brulee (Crème Brûlée) is one of those desserts that people either love or hate. I fall into the love category but it was an acquired taste for sure.
Nowadays, chocolate creme brulee is one of my favorite desserts. And this one, White Chocolate Creme Brulee with Raspberry Jam, is a close second.
Cook’s Tip: Secret to this extra creamy White Chocolate Creme Brulee: More Egg Yolks!
A lot of creme brulee recipes don’t use enough eggs so the custard doesn’t get creamy enough. I like this recipe, which is from America’s Test Kitchen, because it calls for 12 egg yolks, giving the custard its classic, ethereal texture.
I added white chocolate to the custard and spooned raspberry jam in the bottom of the dish, just enough to add a little extra flavor.
I made the custard on Friday and let it set until Saturday evening when I used the torch to caramelize the sugar topping. Please use an actual torch, not the broiler. If you try to caramelize the sugar with the broiler you’ll end up heating your custard and your creme brulee won’t be as good.
And be careful not to overcook when you first bake it—I think I left mine in the oven about 5 minutes too long and it wasn’t quite as creamy as I would have liked. But still super easy and impressive for company!
Do you love creme brulee? What’s your favorite flavor? Share your thoughts in the comments below.
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White Chocolate Creme Brulee with Raspberry
- 1 vanilla bean
- 4 cups heavy cream
- 2/3 cup granulated sugar
- 8 ounces fine quality white chocolate chopped
- Pinch of salt
- 12 large egg yolks
- 10 teaspoons turbinado sugar
- 1 jar raspberry jam
Adjust oven rack to lower middle position and preheat oven to 300. Cut vanilla bean in half and scrape out all the seeds with a sharp paring knife. Combine vanilla bean and seeds, 2 cups cream, granulated sugar, chocolate, and salt in a medium saucepan.
Bring mixture to a boil over medium heat, stirring occasionally to dissolve sugar and melt chocolate. Once it comes to a boil, remove pot from heat and allow cream to steep for 15 minutes.
Meanwhile, place dish towel in bottom of large roasting pan and set 8-12 4 or 5 ounce ramekins on towel, with dishes not touching. Bring kettle of water to boil. Spoon 2 teaspoons raspberry jam into each ramekin and spread over the bottom.
After 15 minutes, stir remaining 2 cups cream into the cream mixture. Whisk egg yolks in large bowl until frothy. Whisk 1 cup of cream mixture into yolks until combined.
Repeat with 1 cup cream mixture and then add the remaining cream mixture, whisking until thoroughly combined. Strain custard through fine-mesh strainer set over large bowl; discard solids in strainer. Divide custard evenly among ramekins.
Set roasting pan on oven rack. Carefully pour enough boiling water into pan to reach two-thirds up sides of ramekins. Do not splash water into ramekins. Bake until centers of custards are just barely set, 25-30 minutes, checking at about 20 minutes.
Transfer ramekins to wire rack and allow to cool completely, about 2 hours. Set ramekins on baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours. Uncover ramekins.
If condensation has collected on custards blot lightly with a paper towel. Sprinkle each custard with about 1 teaspoon turbaned sugar, tilting and tapping to distribute sugar evenly.
Ignite torch and caramelize sugar, keeping torch flame 2 inches above sugar and slowly sweeping flame across sugar starting at perimeter and moving toward middle, until sugar is bubbling and deep golden brown. Refrigerate for 30 minutes or serve immediately. Do not refrigerate any longer or sugar will not be crispy.