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Break the sugar crust and savor the creamy custard that awaits you.

Recipe by Master Chocolatier Ann Czaja

Ingredients:

5 egg yolks
1/3 cup (65 grams) sugar
Pinch of salt
2 cups (475 milliliters) heavy cream
One bar (3.5 ounces/100 grams) Lindt Swiss Classic White Chocolate, chopped
Sugar to caramelize, approximately 1 teaspoon per ramekin

Method:

Preheat oven to 300°F (150°C).
- Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to middle of ramekin.
- Whisk egg yolks, sugar, and salt together in a heat-proof bowl.
- Heat heavy cream to a light simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.
- Slowly pour the hot cream into egg yolk mixture, whisking continuously.
- Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the oven rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. This method prevents water from “sloshing” into the crème brûlée mixture.
- Bake 30–35 minutes.
- Remove from oven, let cool, and refrigerate. The recipe can be made the day before serving.
- Caramelize just before serving

Yield:
6 servings, in six 4-ounce (120-milliliter) ramekins.