Recipe: White Chocolate Crème Brûlée

Recipe: White Chocolate Crème Brûlée

This delicious version of the classic French dessert from Le Cordon Bleu Chocolate Bible is simple to whip up

Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world.

This white chocolate crème brûlée should be prepared the day before serving.

Serves six


400ml crème fraîche

1 vanilla pod, split

130g white chocolate

6 egg yolks

60g unrefined cane sugar


Place the crème fraîche in a saucepan. Using the point of a knife, scrape the seeds from the vanilla pod into the cream; add the pod and heat until simmering. Remove from the heat and set aside to infuse for one hour.

Chop the white chocolate and melt over a bain-marie; remove from the heat, stirring until smooth. Add the egg yolks and mix well to combine; stir in the vanilla-flavoured cream.

Pour the mixture into a clean saucepan. Stirring constantly with a wooden spoon, cook over low heat until the cream is thickened and coats the back of the spoon. (Do not allow to boil!)

Strain and divide the mixture equally between six 8cm diameter ramekins and refrigerate overnight.

When ready to serve, preheat the oven grill to its maximum temperature. Sprinkle the creams evenly with the sugar and place under the grill until the sugar melts and turns golden. Serve immediately.

Le Cordon Bleu Chocolate Bible, £35.


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