White chocolate creme caramel

With creamy, white chocolate custard and a soft oozing layer of caramel on top this dessert will make you wish you made more.

  • 20 mins preparation
  • 55 mins cooking
  • Makes 6 Item
  • Print


White chocolate creme caramel
  • 3/4 cup caster sugar, plus 1/3 cup extra
  • 3/4 cup water
  • 1 cup thickened cream
  • 1 cup milk
  • 100 gram white chocolate melts,finely chopped
  • 4 eggs
  • 1 teaspoon vanilla extract
  • raspberries, thickened cream, to serve


White chocolate creme caramel
  • 1
    Preheat oven to 160°C. Lightly grease 6 x 1/2 cup ramekins.
  • 2
    In a small saucepan, combine sugar and water. Stir over a medium heat until sugar dissolves. Bring to the boil and cook. Without stirring, for 10- 15 minutes, until toffee turns golden brown. Working quickly pour toffee into ramekins, swirling to coat base and halfway up sides.
  • 3
    Pour cream and milk into a saucepan. Heat on high until mixture reaches boiling point - do not boil. Remove from heat. Add chocolate and whisk until smooth. Cool slightly.
  • 4
    In a bowl, beat eggs, extra sugar and vanilla together until combined. Gradually pour in warm milk mixture, whisking constantly. Pour into ramekins.
  • 5
    Arrange in a deep baking dish and pour in enough boiling water to come halfway up sides of ramekins. Bake 30-35 minutes, until just set. Chill overnight. Invert onto serving plates and accompany with raspberries and cream.


Wear oven gloves when coating ramekins with toffee. Carefully run a small knife around edges of ramekins before unmoulding.

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