Chef's Tip
For the perfect crackable sugar crust, let the custards chill thoroughly after baking (at least 4 hours). Then, just before serving, sprinkle an even, thin layer of sugar and use a kitchen torch in a circular motion about 3 inches from the surface to achieve an even caramelization.
Instructions
- Prepare cream mixture: In a medium saucepan, combine heavy cream, milk, and vanilla bean (pod and seeds). Heat over medium until it just begins to simmer. Remove from heat.
- Melt chocolate: Add chopped white chocolate to the hot cream mixture. Let stand for 1 minute, then whisk until smooth.
- Make custard base: In a medium bowl, whisk egg yolks, sugar, and salt until pale yellow and slightly thickened.
- Temper eggs: Gradually whisk 1/2 cup of the warm cream mixture into the egg mixture. Then slowly whisk the egg mixture back into the saucepan with the remaining cream.
- Strain mixture: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout. Discard vanilla bean pod.
- Prepare for baking: Preheat oven to 325°F. Place six 6-oz ramekins in a large baking pan. Divide custard evenly among ramekins.
- Bake in water bath: Fill the baking pan with hot water to reach halfway up the sides of the ramekins. Bake until custards are just set but still slightly jiggly in the center, about 35-40 minutes.
- Chill custards: Remove ramekins from water bath. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Prepare berries: About 30 minutes before serving, combine mixed berries with powdered sugar. Let stand at room temperature.
- Caramelize sugar topping: Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Using a kitchen torch, melt the sugar until it forms a golden-brown crust.
- Serve: Let caramelized sugar harden for 1 minute. Serve crème brûlée with macerated berries, a mint leaf, and a vanilla cream wafer.
Plating
Place each crème brûlée ramekin on a small plate. Arrange a spoonful of mixed berries to one side, slightly overlapping with the ramekin. Stand a vanilla cream wafer upright in the custard, or lean it against the side of the ramekin. Finish with a small mint leaf positioned among the berries for a touch of color.
Storage & Reheating
Crème brûlée can be made up to 3 days ahead and stored covered in the refrigerator. Add the sugar topping and caramelize just before serving. Once the sugar topping is caramelized, the dessert should be served promptly, as the crust will begin to soften after about 30 minutes.
About This Recipe
White chocolate crème brûlée was a sophisticated finale to many special occasions at Jimmy's Harborside. The restaurant's version featured premium white chocolate and seasonal berries that changed throughout the year. This adaptation maintains the luxurious texture and delicate flavor balance of the original, while simplifying the technique for the home kitchen.