White Chocolate Crème Brûlée
- 1 3/4 cups heavy cream
- 1/2 vanilla bean, split, seeds removed and
- 4 oz. white chocolate, chopped
- 3 egg yolks
- 4 Tbs. plus 1 tsp. sugar
- Raspberries for garnish (optional)
In a saucepan over medium heat, warm the cream, vanilla bean and seeds until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until melted and blended. Let cool slightly.
In a bowl, whisk together the egg yolks and 3 Tbs. of the sugar until pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the chocolate mixture.
Place four 6-oz. ramekins in the prepared baking pan. Strain the chocolate mixture through a fine-mesh sieve set over a bowl and divide among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 25 to 30 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.
Just before serving, sprinkle 1 tsp. of the sugar evenly over the surface of each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Garnish with raspberries and serve immediately.