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Annie's White Chocolate-Kahlua® Creme Brulee
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Prep Time:
25 minutes
Cook Time:
52 minutes
Total Time:
232 minutes
Elevate creme brulee with white chocolate and Kahlua® for a decadent coffee-infused treat guaranteed to impress.
Ingredients:
  • 5 egg yolks, at room temperature
  • 0.33333334326744 cup white sugar
  • 1.75 cups heavy whipping cream
  • 2 tablespoons heavy whipping cream
  • 4 ounces white chocolate, broken into small pieces
  • 0.5 teaspoon pure vanilla extract
  • 0.25 cup coffee-flavored liqueur (such as Kahlua®)
  • 4 teaspoons white sugar, divided
Instructions:
  • Preheat oven to 300°F (150°C) for the perfect baking temperature.
  • Combine the egg yolks and 1/3 cup of white sugar in a bowl, whisking until the mixture is smooth.
  • In a saucepan over medium-high heat, simmer 1 3/4 cups plus 2 tablespoons of heavy cream for about 5 minutes. Add white chocolate, then remove from heat and whisk until the chocolate is melted.
  • Carefully blend 2 tablespoons of cream mixture into egg yolks, whisking diligently to ensure a velvety texture. Gently incorporate the rest of the cream mixture, whisking until the custard reaches a lusciously thick and smooth consistency. Finally, mix in the aromatic vanilla extract and decadent coffee liqueur.
  • Carefully divide the custard mixture equally among the four 6-ounce ramekins and place them in a 9x13-inch baking pan. Fill the pan with warm water until it reaches 1 1/2 inches up the sides of the ramekins.
  • Bake in the preheated oven for 45 minutes or until the custard is set. Let it cool to room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for about 2 hours until chilled.
  • Position the oven rack 6 inches below the heat source and preheat the broiler.
  • Place the ramekins neatly on a baking sheet and generously sprinkle 1 teaspoon of white sugar over each custard.
  • Place the dish in the preheated oven until the sugar is golden and crunchy, for about 2 minutes. Allow it to cool in the fridge for 5 to 10 minutes before serving.

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