A delightful twist on the classic creme brulee, featuring the rich flavor of white chocolate and a smooth, creamy texture.
Preheat your oven to 300°F and position the rack in the center.
Preheating ensures even cooking of the custards.
In a medium bowl, whisk together the egg yolks and half of the sugar until well combined.
Whisk until the mixture is pale and slightly thickened for a smooth custard.
In a medium saucepan, heat the cream and the remaining sugar over medium heat until it just begins to simmer. Reduce the heat to low.
Stir occasionally to prevent the sugar from sticking to the bottom.
Gradually add the chopped white chocolate to the cream mixture, whisking until smooth.
Add the chocolate in small batches to ensure it melts evenly.
Slowly whisk the hot cream mixture into the egg yolk mixture, then stir in the vanilla extract.
Add the hot cream gradually to temper the eggs and avoid curdling.
Pour the mixture through a fine sieve into a pouring jug, then divide it evenly among the ramekins.
Straining removes any cooked egg bits for a smoother custard.
Place the ramekins in a large baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins.
The water bath ensures gentle and even cooking of the custards.
Bake in the preheated oven for about 1 hour, or until the custards are set in the center.
Check for doneness by gently shaking a ramekin; the center should jiggle slightly.
Carefully remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate until chilled.
Chilling allows the flavors to meld and the custard to firm up.
Before serving, sprinkle sugar evenly over the top of each custard and caramelize it using a broiler or kitchen torch.
Move the broiler or torch constantly to prevent burning.
Serve the custards immediately with the caramelized topping, or refrigerate for up to 1 hour before serving.
Serve with fresh berries or a sprig of mint for an elegant touch.
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