Ingredients
Equipment
Method
Instructions:
- 1. Preheat the oven to 325°F (160°C).
- 2. Melt the white chocolate in a double boiler or heatproof bowl set over simmering water. Stir until smooth and let cool slightly.
- 3. In a mixing bowl, whisk together the egg yolks and 1/4 cup of sugar until pale and slightly thickened.
- 4. Heat the whipping cream in a saucepan over medium heat until just simmering. Gradually pour into the egg mixture while whisking continuously.
- 5. Add the melted white chocolate and vanilla extract to the custard mixture, whisking until combined.
- 6. Strain the mixture through a fine-mesh strainer into another bowl.
- 7. Divide the custard among the ramekins, filling them to about three-quarters full.
- 8. Place the ramekins in a large baking dish and pour hot water around them until it reaches halfway up the sides.
- 9. Bake for 30 to 35 minutes, until set around the edges but slightly jiggly in the center.
- 10. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- 11. Sprinkle sugar over each custard and caramelize with a kitchen torch or under the broiler.
- 12. Let sit for a minute before serving and enjoy!
Notes
- Chill the custards overnight for the best texture.
- Use fresh berries for a colorful topping before caramelizing.
- Try different flavored extracts for unique variations.