Ghirardelli Classic White Chocolate Creme Brulee Recipes

GHIRARDELLI® CLASSIC WHITE CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.
• In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.
• Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
• Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.

GHIRARDELLI CLASSIC WHITE FUDGE SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.

CLASSIC WHITE CRèME BRûLéE

Steps:

• Preheat oven to 300°F
• In medium bowl, whisk egg yolks with sugar until smooth.
• In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
• Add white chocolate (chopped in small pieces) to simmering whipping cream.
• Turn off heat and whisk until white chocolate is melted.
• Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
• Whisk until smooth.
• Add vanilla.
• Pour into four ramekins or custard cups.
• Place cups in 13" x 9" baking pan or broiler pan.
• Add enough water so cups sit in 1 to 1 1/2 inch of water.
• Bake until set, about 45 minutes.
• Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
• Serve warm, at room temperature, or refrigerate overnight.