| Servings |
6 servings
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Ingredients
- 4 large egg yolks at room temperature
- 1/3 cup sugar
- 2 cups heavy cream
- 4 ounces Ghirardelli White Chocolate baking bar chopped into 1-inch pieces
- 1/2 tsp vanilla extract
- 12 tsps sugar
Ingredients
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Instructions
- Preheat the oven to 300 degrees F. Boil 7 cups of water for the water bath.
- In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth. This is the egg yolk mixture.
- In a medium saucepan, bring the cream to a simmer over medium-high heat.
- Take it off the heat, add the white chocolate and whisk until the chocolate is melted. This it the white chocolate mixture.
- Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Then add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth.
- Add the vanilla and mix again.
- Divide evenly into into 6 4-inch ramekins. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
- Bake for about 45 minutes, until set. Cool on a wire rack.
- Once it's cooled, put a plastic wrap on top of the ramekins. Refrigerate the custard for 4 hours or overnight.
- Before serving, sprinkle the tops of each ramekin with 2 tsps of sugar and caramelize it using a blow torch.
- Rechill in refrigerator for 5 minutes before serving.
Recipe Notes
Adapted from : All Recipes
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