White Chocolate Crème Brûlée

For a little taste of heaven, try Richard Philips silky smooth white chocolate brûlée and serve with fresh raspberries
By Richard Phillips
White Chocolate Crème Brûlée
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 500 ml double cream
  • 50 ml milk
  • 100 g sugar
  • 80 g white chocolate
  • 5 egg yolks
  • 2-3 tbsp caster sugar
  • fresh raspberries, to serve


1. Bring the double cream, milk and sugar to the boil, add the chocolate, once melted remove from the heat and leave to cool. Set the oven to 110°C/gas ¼.

2. Once cooled, stir in the egg yolks, pour into an ovenproof dish and bake for 25-30 minutes, until set.

3. Scatter the caster sugar over the top of the brûlées and use a blowtorch to glaze the top until golden brown.

4. Garnish with some chocolate shavings and serve with fresh raspberries.

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