Recipe courtesy of The Kitchen
White Chocolate Creme Brulee
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- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 52 mg
- Sodium
- 593 mg
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 52 mg
- Sodium
- 593 mg
Ingredients
Directions
Special equipment:
six 6-ounce ramekins and a kitchen blowtorch, optional- Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
- Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
- If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
- You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.
