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Sous Vide White Chocolate Creme Brulee

This creme brulee recipe builds off of the previous recipe and uses white chocolate to turn it into a more decadent dish. I usually serve it with some raspberries on top because they complement each other so well but you can also make a raspberry syrup or use other berries.

You can make other flavored creme brulees using similar adjustments to the flavorings. Using extracts or essential oils is an easy way to change the flavors, as are many other strongly flavored spices.

For more tips on making creme brulee in a sous vide machine please see the introduction to the previous recipe.

Cinnamon vanilla creme brulee torch

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide white chocolate creme brulee recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide White Chocolate Creme Brulee

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 190°F (87.8°C) for 60 to 90 minutes
  • 4 creme brulees

Sous Vide White Chocolate Creme Brulee Ingredients

For the Creme Brulee

2 cups heavy or whipping cream
6 ounces white chocolate, roughly chopped (170g)
4 egg yolks
Pinch of salt
1/3 cup white sugar

To Assemble

Sugar Raspberries

Sous Vide White Chocolate Creme Brulee Instructions

For the Creme Brulee

At least 4 to 5 hours before serving

Place an upside down strainer or bowl in your water bath. Top with a sheet pan or plate. Set the ramekins on it and fill the water bath two-thirds of the way up the ramekin. Preheat the water bath to 190°F (87.8°C).

Pour the heavy cream into a pot and bring just to a simmer. Slowly add the white chocolate and whisk until combined. Remove from the heat.

Whisk together the egg yolks in another bowl then slowly whisk in the salt and sugar, the mixture should turn glossy and thicken slightly. Slowly whisk in the cream. Evenly divide among the ramekins then cover each ramekin with plastic wrap and use a rubber band to hold in place. Place the ramekins in the sous vide bath with the water level coming two-thirds of the way up the side. Cook for 60 to 90 minutes, depending on how thick you prefer your creme brulee.

Once cooked, remove from the water bath and let cool for 15 to 20 minutes. Place in the refrigerator and chill until cold, or preferably overnight.

To Assemble

Spread a thin layer of sugar on the top of the creme brulee and quickly torch until the sugar melts and begins to brown. Add raspberries to the top then serve.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
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