Some desserts are so simple, they almost feel like magic—this is one of them. Just whisk everything together, bake it gently in a water bath, and you’re rewarded with a silky, luxurious treat. This version has a light, delicate flavor, though still a touch sweeter than my ideal “barely sweet” standard—white chocolate has a way of bringing its own rich sweetness to the party. Luckily, a thin layer of caramelized sugar on top balances it beautifully.
Now that autumn is here, there’s nothing cozier than a warm (or chilled) crème brûlée alongside an afternoon cup of tea—sweet, fragrant, and irresistibly creamy.
Ingredients (Makes 3 servings)
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Heavy cream – 90 g (about 6 tbsp)
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Milk – 45 g (about 3 tbsp)
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White chocolate – 34 g (about 1¼ oz)
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Egg yolks – 28 g (about 1–2 yolks, depending on size)
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Granulated sugar – 10 g (about 2 tsp)
Instructions
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Preheat the oven to 325°F (165°C). In a small saucepan, heat the cream and milk until just beginning to simmer. Pour over the white chocolate in a heatproof bowl. Let sit for a few minutes, then stir until smooth. If any bits remain unmelted, set the bowl over a pan of hot water and warm gently until fully melted.
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Cool the mixture slightly to below 140°F (60°C), then whisk in the egg yolks until fully incorporated.
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Strain the custard through a fine-mesh sieve for an ultra-smooth texture. Pour into 2½-inch (6 cm) ramekins, filling about 80% full (roughly 70 ml each). The white chocolate provides plenty of sweetness, so no extra sugar is needed here.
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Cover each ramekin with foil. Place them in a deep baking dish and add hot water until it comes halfway up the sides of the ramekins. Bake on the lower rack for 35–40 minutes, or until just set with a slight jiggle in the center.
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Remove from the oven and enjoy warm for a softer texture, or chill until cold for a firmer bite.
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Optional caramel topping: Sprinkle an even, thin layer of sugar on top. For a delicate crust, tilt the ramekin to remove any excess sugar. Using a kitchen torch, melt the sugar until it turns golden and crisp. The result? A perfectly brittle caramel layer that cracks beautifully under your spoon.
Tips
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If you’re making these ahead, keep them covered with foil in the fridge and brûlée the tops just before serving.
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A kitchen torch gives the best results, but if you don’t have one, skip the caramel step—the dessert is still creamy, smooth, and decadent on its own.