Preheat the oven to 300º.
Whisk together yolks and sugar in a medium bowl. In a saucepan, heat cream to a simmer. Add white chocolate to cream and whisk until chocolate melts. Drizzle a few tablespoons of cream/chocolate mixture into the yolks, whisking constantly to prevent egg from cooking. Add the rest of the cream to the yolks and whisk to combine.
Strain liquid through sieve into a large glass measuring cup. Pour into 4 6-ounce ramekins. Place ramekins into a baking pan and pour hot water into pan so that it is 1-1 1/2 deep. Bake for 45-55 minutes or till centers only jiggles slightly when moved. Remove ramekins from water bath (carefully!!). Cool, then refrigerate till chilled.
To serve, sprinkle with turbinado sugar and broil for 3-4 minutes until the sugar is caramelized or melt sugar with a kitchen torch.
Recipe adapted from Ghirardelli.
|Amount Per Serving||As Served|
|Calories 665kcal Calories from fat 505|
|% Daily Value|
|Total Fat 56g||86%|
|Saturated Fat 34g||170%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|