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White Chocolate Crème Brulee


  • 5 large egg yolks 
  • 1/4 tsp vanilla extract
  • 1/2 cup sugar 
  • 2 cups whipping cream
  • 6 ounces White Chocolate Buttons, chopped
  • 2 Tbsp sugar


Position rack in center of oven and preheat to 300°. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into egg mixture. Mix in vanilla. Ladle custard into four 10 ounce custard cups (or crème brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up the sides of the cups. Bake until custards are set in the center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1 1/2 teaspoons of sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.