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.