White Chocolate Vanilla Crème Brulee
Lindt Swiss Classic White
30-45 minutes

A smooth creamy texture, the vanilla & white chocolate a perfect match

This once baked can be used as the filing for the profiteroles

  1. 80 g          yolks
  2. 100 g        egg (whole)
  3. 75 g          sugar
  4. 500 g        cream (fresh)
  5. 150 g        Swiss Classic white chocolate
  6. 1                Vanilla pod
  7. 1 g             vanilla extract 


Cream the Eggs and Sugar

  1. In a mixing bowl whisk the yolks & sugar until lightly & fluffy by hand 




Combine the Cream and Chocolate

  1. In a medium sized sauce pan bring to the boil the cream with the vanilla pod seeds & extract – allow to infuse for 5 min or longer off the heat
  2. Stir in the chopped chocolate stirring until all is dissolved 


Combine the Melted Chocolate and Eggs

  1. Pour this chocolate milk over the whipped eggs whilst whisking - this can be done in 2 or 3 stages
  2. It is advisable to strain the mixture first before continuing
  3. Then allow the mixture to mature in the fridge for 1 – 2hours OR overnight if possible 

*Note: This is an important step in allowing the proteins in the egg to absorb as much free water as possible. Making the texture of the custard so much more fuller in the mouth   *



  1. Bake at 130 – 140 c for 12 min in a water bath. Ensure that hot water is added to the baie Marie up to the level of the mixture in the dish. This will buffer the mixture against the heat & prevent curdling