White chocolate crème brûlée
30-45 minutes

Break the sugar crust and savour the creamy custard that awaits you with this delicious white chocolate crème brulee recipe. Try it for yourself today.

2 cups (475ml) heavy cream

5 egg yolks

⅓ cup (65g) sugar

Pinch of salt

1x 3.5oz (100g) Bar LINDT SWISS CLASSIC White Chocolate, chopped

White sugar to caramelize, approximately 1 teaspoon per ramekin



  • Preheat oven to 150°C.
  • Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.
  • Whisk egg yolks, sugar, and salt together in a heat-proof bowl.
  • Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.
  • Slowly pour the hot cream into egg yolk mixture, whisking continuously.
  • Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from “sloshing” into the crème brûlée mixture.
  • Bake 30-35 minutes.
  • Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving.
  • Caramelize just before serving.

About Brûlée

  • Crème brûlée can be caramelized up to 2 hours before serving and returned to the refrigerator. To achieve the distinct, crunchy finish on top of a crème brûlée, sprinkle an even layer of sugar on top of the dessert and using a brûlée torch (available at kitchen stores) caramelize the sugar until golden brown. Hold the torch just above the top of the ramekin, and make sure you do not put the flame directly on the sugar.
  • You can also use a broiler to achieve this affect. Place the ramekins on a baking sheet, and place it on the topmost rack beneath the broiler. If using a broiler, make sure the ramekins are rotated to prevent uneven caramelization. Watch them closely, they will caramelize quickly.
© 2019 Chocoladefabriken Lindt & Sprüngli AG