White chocolate crème brûlée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Chocolate: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Hidden beneath the crackly sugar topping lies a creamy, white chocolate custard. The two textures combine beautifully to create this delicious variation of the traditional crème brûlée.


  • 400 ml (12¾ fl oz) thick (double) cream
  • 1 vanilla pod


  1. Pour the cream into a medium saucepan. Split the vanilla pod lengthways and scrape out the seeds using the tip of a small pointed knife. Add the seeds and the pod to the cream and heat slowly until just at boiling point, over low to medium heat, allowing the flavour to infuse. Remove from the heat.
  2. Put the chocolate in a bowl. Half fill a saucepan with water