3 egg yolks
6 tbs sugar, divided
1 cup heavy whipping cream
2 oz white baking chocolate, finely chopped
1/4 tsp vanilla

in a small bowl, whisk egg yolks & 2 tbs sugar; set aside. in a small saucepan, combine the cream, chocolate, & 2 tbs sugar. heat over medium-low heat until chocolate is melted & mixture is smooth, stirring constantly.

remove from the heat. stir in vanilla. stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly.

pour into two 10 oz ramekins. place in a baking pan. add 1″ of boiling water to pan. bake, uncovered, at 325° for 50-55 minutes or until center is set. remove from water bath. cool for 10 minutes. refrigerate for at least 4 hours.

if using a creme brulee torch, sprinkle with remaining sugar. heat sugar with torch until caramelized. serve immediately.

if broiling the custard, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. sprinkle with remaining sugar. broil 8″ from the heat for 4-7 minutes or until sugar is caramelized. refrigerate for 1-2 hours or until firm.

2 servings