A velvety, rich white chocolate crème brûlée with blackberry jam. This creamy dessert is perfect for sharing with friends or for any time you want a decadent, impressive treat.
If you’ve visited this blog before, you know I love a good drink. There’s nothing I enjoy more than gathering with friends, sipping something special, and pairing it with a delicious dessert. Although I haven’t posted many crème brûlée recipes here, it’s one of my favorite desserts alongside cheesecake.
It felt long overdue to share another crème brûlée recipe, especially one that pairs wonderfully with a glass of VOVETI prosecco. Torching the sugar on top while everyone gathers around the table is part of the fun—just be careful if the prosecco has been flowing! If you don’t have a kitchen torch, the oven broiler or a toaster oven will work—just watch the sugar closely so it caramelizes without burning.
This white chocolate crème brûlée with a blackberry jam base is a lovely match for a sparkling wine like VOVETI. The dessert’s creamy richness contrasts beautifully with the bubbles, and the blackberry jam at the bottom adds a bright, fruity surprise. A light pinch of salt in the caramelized sugar topping adds depth and prevents the brûlée from becoming overly sweet—it’s a small trick that makes this dessert irresistible.
I served this dessert at a small reunion with a few old friends instead of attending the large high school event I was invited to. I hosted an intimate gathering where we could catch up comfortably, and the crème brûlée was the perfect ending to the evening.
I used VOVETI prosecco for the evening. VOVETI is a collaboration between the Collavini and Ferrer families, and as a fan of Gloria Ferrer wines I wasn’t surprised by how well-crafted and approachable this bubbly is. It offers the flavor and character of pricier sparkling wines but at a budget-friendly price, making it an excellent choice for casual entertaining.
Needless to say, it was a hit—this white chocolate crème brûlée went down like a charm alongside the prosecco.
Recipe Card
Crème Brûlée with White Chocolate and Blackberry Jam
Amanda Powell
Pin Recipe
15 minutes mins
55 minutes mins
1 hr 10 mins
Ingredients
- 2 cups heavy cream
- 4 oz white chocolate NOT chips
- 4 large egg yolks room temperature
- ⅓ cup sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 2 ½ tablespoons blackberry jam
Topping
- 2 tablespoons sugar
- ⅛ teaspoon salt
Instructions
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Preheat the oven to 300°F (150°C).
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In a medium saucepan over medium heat, warm the heavy cream until it is steaming but not boiling. Remove from heat, add the white chocolate and stir until fully melted and smooth.
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In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture lightens in color. Slowly add about ½ cup of the warm cream to the yolks while whisking constantly to temper them. Once incorporated, gradually pour in the remaining cream while continuing to stir.
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Place a heaping teaspoon of blackberry jam in the bottom of each ramekin. Nestle the ramekins in a 9×13-inch baking pan. Carefully pour the custard into the ramekins, pouring slowly near the edge to help keep the jam at the bottom without swirling.
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Pull the oven rack out slightly, then set the baking pan on the rack. Very carefully pour hot water into the baking pan until it comes partway up the sides of the ramekins but does not reach the rims. Slide the rack back and close the oven. Bake about 45 minutes, or until the edges are set and the centers still wobble slightly. Remove the ramekins from the water bath and chill completely, about 3–4 hours.
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Mix the topping sugar with the pinch of salt, then sprinkle evenly over each chilled custard. Caramelize the sugar using a kitchen torch, or place the ramekins briefly under a hot broiler, watching closely to avoid burning.
Tried this recipe?
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