White Chocolate Crème Brûlée~

Adapted from Ghirardelli

4 egg yolks

1/3 cup sugar

2 cups heavy cream

4 ounces white chocolate, chopped

1/2 teaspoon vanilla

Turbinado sugar (sugar in the raw)

Raspberries and fresh mint, optional

Preheat the oven to 300º. 

Whisk together yolks and sugar in a medium bowl.  In a saucepan, heat cream to a simmer.  Add white chocolate to cream and whisk until chocolate melts.  Drizzle a few tablespoons of cream/chocolate mixture into the yolks, whisking constantly to prevent egg from cooking.  Add the rest of the cream to the yolks and whisk to combine.

Strain liquid through sieve into a large glass measuring cup.  Pour into 4 6-ounce ramekins. Place ramekins into a baking pan and pour hot water into pan so that it is 1-1 1/2 deep.  Bake for 45-55 minutes or till centers only jiggle slightly when moved.   Remove ramekins from water bath (carefully!!). Cool, then refrigerate till chilled.  

To serve, sprinkle with turbinado sugar and broil for 3-4 minutes till sugar is caramelized or melt sugar with a kitchen torch.