White Chocolate Crème Brûlée

5 from 15 votes

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Prep Time 15

Cook Time 50

Preheat your oven to 160 C or 320 F. Heat up at least1 liter of water to boil and set aside.
Slit the vanilla bead pod in the middle and scrape thevanilla seeds off. Place them in the saucepot and add all of the cream. Warmthe cream mixture until it steams. Do not burn and boil. Transfer to a mixingbowl and whisk in white chocolate until it dissolves.
In a mixing bow, vigorously whisk the egg yolks andthe 6 TBSP of sugar until it becomes thick and light in color.
Using a ladle, add one scoop of cream mixture into thebeaten egg yolks to temper the eggs. Slowly add scoops of the cream mixtureuntil everything is blended.
Place the ramekins in the deep baking dish and gentlypour in the cream mixture into each ramekin. Make sure to be gentle to avoidbubbles.
Place the bakingdish in the oven and pour in the hot water into the baking dish and close theoven. Bake for 50 minutes and cool.
When the crèmebrûlée is cooled, sprinkle white sugar on top. Bend the base of the old spoonand let is pass through the fire on the stove until hot. Gently baste the topof the crème brûlée to caramelize the sugar.

Enjoy with family and friends! You made add garnish of fresh fruits and mint!