White Chocolate Creme Brulee
4 large egg yolks at room temperature
2 cups whipping cream
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
4 ounces white chocolate, chopped into small pieces
Preheat oven to 300 degrees F.
In a medium bowl whisk egg yolks and sugar until smooth. In 2-quart saucepan,
bring whipping cream to a simmer over medium-high heat. Add white chocolate to
simmering whipping cream. Turn off heat and whisk until chocolate is melted.
Add the cream mixture to egg yolk mixture one tablespoon at a
time, whisking continuously to prevent eggs from scrambling. Whisk until smooth.
Add vanilla extract.
Pour into one 9-inch round baking pan. Place in a 13 x 9-inch
baking pan or broiler pan. Add enough water so the crème brûlée dish sits in 1
to 1 1/2 inches of water. Bake until set, about 45 minutes.
Serve warm, at room temperature, or refrigerate overnight. For a crunchy surface
on top, sprinkle with 3 tablespoons of sugar, and place under a broiler until