Icelandic white chocolate creme brulee made with a type of yogurt called skyr (pronounced skeer) was the best creme brulee I have ever had the privilege of eating. It was decadent to say the least. This recipe is easy to make and an absolute keeper. You can even make it a day ahead of time and brulee just before serving. I was able to find skyr at whole foods market. We enjoyed it with some blueberry schnapps a perfect ending to our incredible Icelandic meal.
Icelandic White Chocolate Creme Brulee
- 1 cup heavy cream
- 1 cup skyr if you can not find skyr you can use 2 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 1/2 cup white chocolate chopped or morsels
- 5 large egg yolks
- For the Brulee
- 4 tablespoons sugar
- Preheat over to 250 degrees
- Heat cream and skyr and 1/4 cup in a small saucepan over medium heat, stirring until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
- Whisk the remaining sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly.
- Strain the custard through a fine sieve.
- Pour custard into 4 four oz ramekins. Transfer ramekins to a roasting pan and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Bake until custard is just set, about 1 hour to 1 hour 15 mins. Carefully remove the ramekins and let them cool.
- Refrigerate the custard for at least one hour. They can be made up to a day ahead of time.
- Remove from refrigerator and top each ramekin with one tablespoon of sugar.
- Use a kitchen torch to caramelize the sugar or alternatively a broiler can be used, just make sure to not let it burn.