4 cups of heavy cream
3/4 cup granulated sugar
6 ounces of white chocolate, chopped in small pieces
3/4 cup of egg yolks (about 10 large lightly beaten)
5 tablespoons granulated sugar
preheat oven to 300&Mac251;F. In a saucepan over medium heat, combine the cream and 3/4 cup sugar. Bring to a simmer, stirring frequently to prevent the sugar from burning. Place chocolate in a bowl. Pour the hot cream over the chocolate and whisk gently until all the chocolate melts. Slowly, add the warn cream mixture to the eggs, stirring constantly. Make sure that the liquid is not too hot before you add it or the yolks will cook too quickly. Pour mixture through a fine strainer. Carefully fill 6-once remekins with the mixture to just under the rim. Place the ramekins in a baking pan. Fill the pan halfway with warm water. Bake for about 45 minutes or until just set. The custard should jiggle slightly when shaken. Cool in the refrigerator for two or more hours. Sprinkle with sugar to coat the top, and caramelize the sugar with a hand-held kitchen torch until brown and bubbly.