White Chocolate Crème Brûlée with Crunchie Ice Cream

Kevin Ashton

Kevin Ashton

27th October 2017
Kevin Ashton

White Chocolate Crème Brûlée with Crunchie Ice Cream

I first created this recipe in 2008 for my original blog, and had been meaning to repost it on one of my blogs but hadn’t gotten around to it. Then a friend of mine Treathyl asked me to repost it, so here it is complete with a new photograph taken tonight. I did lessen the castor sugar from 90g down to 75grams because white chocolate is quite sweet, to begin with. That is also the reason I made the sour cherries to contrast the sweetness.


  • Ingredients for 6 portions
  • 8 egg yokes
  • 250 ml (1/2 pint) double cream
  • 250 ml (1/2 pint) milk
  • 1 vanilla pod
  • 75 grams (3.5oz) Castor sugar
  • 100 g (4oz) White chocolate
  • 1-litre Vanilla Bean Ice cream
  • 1-2 Crunchie bars
  • 150 grams 70% dark chocolate (for the ice cream
  • collars)
  • 400g whole cherries
  • 1 large lemon
  • 4 Tblsp sour cherry jam
  • 1 level dessertspoon cornflour
  • 2 Tbs cold water
  • Splash of Gin (optional)


Chocolate collars for ice cream
Melt the dark chocolate and spread onto 6 strips of Acetate (see my recipe on my blog for more details). Tap the folds shut but don't stand upright until they are set.
Crème Brûlée
Preheat oven to 120 C gas mark 1/2
1.) Grate the white chocolate using the largest part of the grater and divide between the 6 ramekins.
2.) Split the vanilla pod and scrape out the vanilla seeds, then put the seeds and the pod into a non-stick saucepan. Add the cream, milk, and bring to a simmer then turn off heat.
3.) In a bowl combine the egg yolks and sugar and whisk well until they turn a pale straw colour.
4.) Pour the cream mixture into the egg yokes and whisk well. Transfer the mix into a clean non-stick saucepan and return to the stove on a medium heat, stirring constantly with a wooden spoon making sure your spoon is touching the bottom of the saucepan.
5.) Cook gently until the Crème Brulee mix starts to coat the back of your spoon, remove from the heat immediately and strain through a fine-mesh sieve.
6.) Ladle the Brulee mix into each ramekin.
Boil a kettle and pour enough water around the ramekins to cover 3/4 of the height.
7.) Cook the Crème Brulee on the middle shelf for 35-40 minutes until set.
8.) Carefully remove the ramekins from the roasting tray and allow to cool down at room temperature, first. Then move to the fridge and allow to chill for at least 2 hours.
Sour Cherry Compote
1.) Wash and stone the cherries and reserve.
2.) Peel the lemon, thinly and then combine with the Jam and Gin into a non-stick saucepan.
3.)Squeeze the lemon into a bowl so you can remove the pips.
4.) Add the lemon juice into the jam mixture and simmer on a low heat.
4.) Mix the cold water with the cornflour and stir the mixture into the jam and continue to stir whilst turning the heat down to low as it thickens up
5.) Remove from the heat and gently stir the cherries and let the flavours combine.
To Serve:
Sprinkle the Crème Brulee’s with castor sugar and melt with the gas gun, moving the flame around to melt the sugar evenly and quickly.
Fill each dark chocolate collar with vanilla ice cream before removing the acetate.
Decorate with a few pieces of Crunchie or homemade honeycomb.
Serve the cherry compote warm to contrast, not just the sweet versus the sour but also the warm versus the cool creamy custard.

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