Classic White Creme Brulee - egg yolks

Method

• Preheat oven to 300F.
• In medium bowl, whisk egg yolks with sugar until smooth.
• In 2 quart saucepan, bring whipping cream to a simmer over medium-high heat.
• Add white chocolate pieces to simmering whipping cream.
• Turn off heat and whisk until white chocolate is melted.
• Add white mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling.
• Whisk until smooth.
• Add vanilla.
• Pour into four custard cups.
• Place cups in 13" x 9" baking pan or broiler pan.
• Add enough water so cups sit in 1 to 1 1/2" of water.
• Bake until set, about 45 minutes.
• Serve warm, at room temperature, or refrigerate overnight.
• For a delicious crunchy surface: Sprinkle the tops of the creme brulee with 1 teaspoon of sugar and place under broiler until caramelized.