Classic White Creme Brulee

• 4 large egg yolks, at room temperature
• 13 cup sugar
• 2 cups whipping cream
• 4 ounces white chocolate baking bar, chopped in pieces
• 12 teaspoon vanilla
• 4 teaspoons sugar, for carmelized topping

1. Preheat oven to 300.
2. In medium bowl, whisk egg yolks and sugar until smooth.
3. In saucepan, bring whipping cream to a simmer over medium high heat.
4. Add white chocolate, turn off heat and whisk until melted.
5. Add mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
6. Whisk until smooth.
7. Add vanilla.
8. Pour into 4 ramekins or custard cups.
9. Place cups in baking pan and add enough water so cups sit in 1 to 1.5 inches of water.
10. Bake until set, about 45 minutes.
11. If making ahead, refrigerate overnight.
12. For carmelized top, sprinkle 1 tsp over each dessert and place under broiler until carmelized.
13. Serve warm at room temperature.

egg yolks, sugar, whipping cream, white chocolate baking, vanilla, sugar

Taken from www.food.com/recipe/classic-white-creme-brulee-334550 (may not work)