White Chocolate Crème Brûlée

Preheat the oven to 325 degrees F. Place 6 ramekins in a baking dish that is deep enough to fill water halfway up the ramekins.

In a medium bowl, whisk together the egg yolks, sugar and salt. Set aside for a moment.

In a medium saucepan, bring the heavy cream and vanilla extract (or bean) to a light simmer (not a boil). Add the white chocolate and whisk until it is fully incorporated. Drizzle the white chocolate mixture into the egg yolk mixture slowly, whisking the entire time. Pour the cream evenly into the ramekins. Place the dish with the ramekins into the oven. Fill a large measuring cup (8-cup) with hot water and slowly pour into the baking dish until the water is halfway up the ramekins.

Bake for about 40-45 minutes, or until the custard is set but the center is still slightly wobbly. Let the custard cool to room temperature, then refrigerate for two hours. You can make the custard up to a day before serving.

Sprinkle the tops of each ramekin with about a tablespoon of sugar. Use a kitchen blow torch or the broiler to caramelize the sugar. If using the broiler, rotate often to make sure the sugar caramelizes evenly. It will brown quickly, so be careful!

(Recipe from Lindt.)