How to Make Crème Brûlée

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Rich, decadent, Lemon and White Chocolate Crème Brûlée sits atop a fresh fig compote that envokes childlike nostalgia with every spoon full.

This dessert is reminiscent of the fruit-on-the-bottom yogurt cups you loved as a kid, but with a mature dessert spin for your sophisticated palate.

Tap the 'Learn More' for how to make the fresh fig compote for this easy crème brûlée recipe.

01

Preheat the oven to 325 F. Place 4 ramekins into a small roasting or baking pan.

02

Add eggs, zest, sugar, and salt to a bowl, whisk until mixed and creamy.

03

Add chopped white chocolate to a bowl. Add heavy cream to a saucepan over medium heat, stir until slightly simmering, do not boil.

04

Remove from heat and pour over the chopped chocolate; let sit for 1 minute, then stir until smooth. Stir in the vanilla extract.

05

With the mixer on low speed, add chocolate mixture to egg mixture, mixing until combined. Scoop and discard any foam that has formed on top.

06

Place prepared fig compote in the bottom of each ramekin. Evenly divide the crème brûlée mixture between the 4 ramekins on top of the compote.

07

Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Bake in the oven for 45-50 mins. When it's done, it will look set but will still have a slight jiggle.

08

Remove the roasting pan from the oven and allow to cool in the pan. Then, remove from the pan and cover with plastic wrap. Transfer to the fridge for at least 2 hours before serving.

09

When ready to serve, remove from the fridge and allow to come to temp for 30 mins. Sprinkle sugar on top each ramekin and use a torch to melt the sugar to form a crispy sugar layer.

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