3 1/2 cups heavy cream
10 egg yolks
6 oz. sugar
1 tsp. vanilla
1/2 cup heavy cream
6 oz. premium baking white chocolate
Preheat oven to 350°
Heat the two amounts of cream in separate saucepans. When the ½ cup of cream is boiling, remove from the heat and add the white chocolate to the pan. Allow to rest for a few minutes without stirring and then mix until the cream and chocolate are well combined. Whisk the egg yolks and sugar together in a bowl. When the 3 ½ cups of cream comes to a boil slowly whisk into to the yolk mixture. Whisk in the vanilla and all of the white chocolate cream mixture. Strain through a fine meshed sieve into a clean container and pour into crème brûlée ramekins.
Bake in a warm water bath for 30 minutes or until the custard is set.
