White Chocolate Creme Brulee

1. 1

   Heat oven to 325 degrees.

2. 2

   In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.

3. 3

   Chop the white chocolate; set aside.

4. 4

   Heat cream and half and half over medium heat just until it begins to bubble.

5. 5

   Turn the heat to low and add chocolate, stirring until melted.

6. 6

   Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.

7. 7

   When the mixture is incorporated, strain into clean bowl.

8. 8

   Stir in vanilla and nutmeg.

9. 9

   Ladle mixture into 12 (1/2 cup) ramekins.

10. 10

    Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.

11. 11

    Cook 45 minutes.

12. 12

    They will have a light gold top and be slightly wobbly in the center.

13. 13

    Remove from pan, transfer to rack to cool.

14. 14

    Cover loosely and refrigerate until chilled.

15. 15

    Several hours before serving: start to caramelize the custards.

16. 16

    Place oven rack on 2nd rack from the broiler.

17. 17

    Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.

18. 18

    Place under broiler 5 to 6 minutes.

19. 19

    Rotate 1/2 way through.

20. 20

    Cool on racks and then refrigerate again until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.