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+ servings

Icelandic White Chocolate Creme Brulee

Course Dessert
Cuisine Iceland
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author International Cuisine


  • 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.