White Chocolate–Cassis Crème Brûlée Recipe | James Beard Foundation
To make this distinctive crème brûlée, chef Travis Brust tucks an intensely jammy cassis syrup under velvety white chocolate custard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Candy thermometer
- Oven
- Kettle
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Ramekin
- Baking pan
- Plastic wrap
- Kitchen torch
- Baking sheet
- Measuring cup
- Spoon
- Refrigerator
- Stove
- Vanilla bean scraper
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 1/2 cup crème de cassis
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup port
- 1 cinnamon stick
- 1 star anise
- Kosher salt as needed
- Generous 1 1/2 cups heavy cream
- 1/2 vanilla bean, cut in half lengthwise and scraped
- 1/3 cup roughly chopped white chocolate
- 3 whole eggs
- 1 egg yolk
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