Ingredients
4 egg yolks
1/3 cup of granulated sugar (plus 4 tsp. for topping)
2 cups heavy cream
4 oz. white chocolate
1/2 tsp. vanilla extract
1/2 c. berries (optional)
4 sprigs fresh mint (optional)
Preparation
Preheat oven to 300ºF.
Whisk yolks and 1/3 c. sugar until smooth.
In a medium saucepan, bring cream to a simmer over medium-high heat, stirring continously. Add white chocolate , remove saucepan from heat and whisk until chocolate is thoroughly melted. Gradually add egg mixture to cream mix, whisking until smooth. Add vanilla and stir in.
Pour mix into ramekins and place ramekins in a deep baking dish. Fill dish with water (halfway up ramekins). Bake 45 minutes at 300ºF or until centers barely wiggle when moved. Let chill thoroughly (optional).
Sprinkle 1 tsp. sugar over each custard. Preheat broiler and place custards under broiler until sugar caramelizes; or use kitchen torch to caramelize sugar topping. Garnish with berries and mint (optional).
Serve warm or chilled.
