4 ounces white chocolate, chopped into
Heat oven to 300 degrees F.
In a medium bowl whisk egg yolks and sugar until smooth.
In 2-quart saucepan,
bring whipping cream to a simmer over medium-high heat. Add white chocolate to simmering
whipping cream. Turn off heat and whisk until chocolate is melted. Add the cream
mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent
eggs from scrambling. Whisk until smooth. Add vanilla extract.
Pour into one 9-inch
round baking pan. Place in a 13 x 9-inch baking pan or broiler pan. Add enough water
so the creme brûlée dish sits in 1 to 1 1/2 inches of water.
Bake until set, about
Serve warm, at room temperature, or refrigerate overnight. For a crunchy surface
on top, sprinkle with 3 tablespoons of sugar, and place under a broiler until caramelized.
Posted by Chyrel at Recipe Goldmine 8/1/2001 10:49 pm.