White Chocolate Creme Brulee

White Chocolate Creme Brulee

8 servings

Zoe Behrens of 1789 Restaurant (1226 36th St. NW; 202-965-1789) was this year's Restaurant Association Metropolitan Washington pastry chef of the year. The tablespoon of sugar for caramelizing the top of each custard creates a nice, thick crust to dive into.

These can be covered and refrigerated up to 3 days ahead.

10 egg yolks

1 cup sugar

4 cups heavy cream

6 ounces good-quality white chocolate, finely chopped (do not use baking chips)

1 teaspoon vanilla extract

8 tablespoons sugar

Preheat the oven to 300 degrees. Have ready eight 6 1/2 -ounce ovenproof creme brulee dishes or similar size ramekins and a roasting pan large enough to hold the ramekins in a single layer. Boil a kettle of water and set aside.

In a large bowl, whisk together the egg yolks and 1 cup sugar; set aside.

In a medium saucepan over medium-high heat, bring the cream just to a boil, then remove from the heat. Add the white chocolate and stir to combine until smooth. Using a whisk, gradually add the hot chocolate mixture to the egg-sugar mixture in the bowl. Add the vanilla extract. Strain through a fine-mesh strainer into a separate clean bowl or pitcher. Ladle or pour the mixture into the ramekins in the roasting pan.

Pull out the rack in the bottom third of the oven and place the pan with the ramekins onto it. Pour the boiled water into the pan until it comes halfway up the sides of the ramekins. Carefully push the rack back into the oven. Bake the custards in their water bath for 45 to 60 minutes, until set. (The custards will be set when you gently shake the pan and they barely jiggle in the center.) Carefully transfer the ramekins from the pan to a wire rack to cool to room temperature, then cover and refrigerate for 2 hours, or until they are completely chilled.

When ready to serve, position the top oven rack 4 to 5 inches from the broiler element. Place the ramekins on a baking sheet. Sprinkle each custard evenly with 1 tablespoon sugar. Place the baking sheet with the custards on the rack and heat them for 2 to 3 minutes, watching constantly, or until the sugar on the tops bubbles and caramelizes to a golden brown. Rotate the pan if necessary for even caramelization. Serve immediately.

Per serving: 743 calories, 7 g protein, 52 g carbohydrates, 57 g fat, 424 mg cholesterol, 34 g saturated fat, 78 mg sodium, 0 g dietary fiber

Recipe tested by Shaune Hayes; e-mail questions tofood@washpost.com