· 6 egg yolks
· 4 tablespoons white sugar
· ½ teaspoon vanilla
· 2 ½ cups heavy cream
· 6 oz. white chocolate
· ½ tsp. white pepper
· Turbinado sugar, as needed to brulee
Preheat oven to 300 degrees F.
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan with the white chocolate and white pepper and stir over low heat until it almost comes to boil and the chocolate is melted. Remove the cream from heat immediately. Stir a small amount of hot cream into the egg yolk mixture to temper; beat until combined. Once tempered add rest of cream and combine.
Pour into ramekins and place ramekins on baking sheet. Place pan in oven and pour water into baking sheet, about ½ full, to create a water bath for the crème brulee.
Bake in preheated oven for 30-45 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Preheat oven to broil, or use a crème brulee torch to brown tops.
Sprinkle a light layer of turbinado sugar over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar.
Remove from heat and allow to cool. Enjoy!