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 cr�me br�l�e 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 caramelized.