White Chocolate Creme Brulee

So simple, so rich, so fabulous! 

White Chocolate Crème Brulee
Serves 4

4 egg yolks
1/3 cup sugar
2 cups heavy whipping cream
4 ounces high-quality baking white chocolate, broken into l/4-inch pieces, or 3/4 cup white chocolate pieces
1/2 teaspoon pure vanilla extract
4 teaspoons sugar for finishing

Fresh berries and fresh mint sprigs for garnish (optional)

Position a rack in the center of the oven and preheat the oven to 300ºF.  Arrange 4 ¾-cup ramekins or custard cups in a 9 x 13-inch baking pan.

In a medium-sized bowl, whisk the egg yolks and sugar until frothy and smooth.  

In a 2-quart saucepan, bring the whipping cream to a simmer over medium-high heat.  Remove from heat, add the white chocolate and let sit for 1-2 minutes.  Whisk the mixture until the white chocolate is smooth.   Gradually add to the egg yolk mixture, whisking continuously until smooth. Add the vanilla extract.

Divide the custard among the ramekins.  Pour water into the roasting pan (do not allow any water to fall into the ramekins) until the water is halfway up the sides of the ramekins.

Bake until the the custards are firm yet giggle slightly when shaken, about 45 minutes.  Remove from the oven and allow to cool.  Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.  Creme Brulee can be made up to 2 days ahead.

Just before serving, preheat the broiler and sprinkle 1 teaspoon sugar over each ramekin.  Place under the broiler until sugar has caramelized, watching closely to avoid burning.   For best results, use a small, hand-held torch to melt sugar.  Re-chill custards for a few minutes before serving.

Garnish each ramekin with a few raspberries and a mint sprig, and serve chilled. The crème brulee may be covered and stored in the refrigerator overnight.