White Chocolate Crème Brulee

Happy Valentine's Day! The critics amongst us will roll their eyes and tut but I am all for any occasion that calls for food and frivolity. I might not have any particular plans tonight, but it is coincidentally my first day off from work and that in itself deserves some sort of celebration. I decided to go crazy and make white chocolate crème brûlée. I promise it's easier to make than you think, and this recipe made exactly two ramekins full for me. Rich, creamy and luxuriously more-ish - this is one of those desserts that were definitely made for sharing, which makes it perfect for a date night dine-in!  

Servings: 4 ramekins
Prep+cooking time: 40 mins


  • 300ml double cream
  • 100g white chocolate
  • 1 tsp vanilla extract
  • 2-3 tsp granulated caster sugar, plus extra for the topping
  • 3 egg yolks
  • Raspberries or any berry of your choice for the finishing touch


1) Pre-heat the oven at 150°c/300F/gas mark 2. 
2) Melt the white chocolate in pan with the double cream and vanilla, constantly stirring to make sure that the mixture doesn't burn. This should take about 10-15 minutes on a medium heat.
3) Whisk the egg yolks with the sugar and stir it into the chocolate and cream. Strain the mix using a sieve and pour it into ramekins or any oven-proof mini dish (mine were 9 x 3cm.)
4) Using a larger baking dish, pour enough water so that it covers half the length of the ramekin. This method of baking is called a bain marie. Leave it in the oven for 20 minutes or until the tops are sturdy but the centre still wobbles.
5) Allow the ramekins to cool and set for at least an hour. Just before serving, sprinkle sugar on top and leave it under a grill to create a caramelised crackle.