This recipe uses our shelf-stable creme brulee as the basis of the recipe.
This is a vegetarian cashew creme brulee recipe that does not use eggs or cream but instead uses tofu and agar flakes to give a good representative texture. The recipe was created by chef Richard Kirley from New York.
White Chocolate Creme Brulee uses 5 egg yolks, whipping cream, and white chocolate. The creme brulee is prepared then bakes in a water bath for about one hour. It is best to chill it overnight then add the crisp sugar topping before serving.
This version of Creme Brulee is made a bit lighter by using only 3 eggs and half-and-half rather than heavy cream. We've added a vanilla bean for extra flavoring.