White chocolate crème brûlée
Lindt EXCELLENCE white a touch of vanilla
30-45 minutes

Break the sugar crust and savor the creamy custard that awaits you.

  • 2 cups (475ml) Double cream
  • 5 egg yolks
  • ⅓ cup (65g) sugar
  • Pinch of salt
  • 1x 3.5oz (100g) Bar Lindt EXCELLENCE a touch of Vanilla, chopped
  • White sugar to caramelise, approximately 1 teaspoon per ramekin

Preheat oven to 300°F (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 yolks, 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. Before serving, sprinkle sugar on top and use grill function of the oven or blowtorch to caramelize the top. 

The recipe can be made the day before serving

Excellence White With a Touch of Vanilla 100g

Excellence White With a Touch of Vanilla 100g