White Chocolate Creme Brulee

Crema Cotta Caramellata

Yield: 4 Servings

5 lg Egg yolks

1/2 c Sugar

2 c Whipping cream

3 oz White chocolate imported, finely chopped

1/4 ts Vanilla extract

2 tb Sugar

Position rack in center of oven and preheat to 300F. Whisk  egg yolks and 1/4 cup sugar in medium bowl. Bring cream  and remaining 1/4 cup sugar to simmer in heavy medium  saucepan. Reduce heat to low. Gradually add chopped  chocolate to cream mixture and whisk until smooth.  Gradually whisk hot chocolate mixture into yolk mixture.  Mix in vanilla.

Ladle custard into four 10-oz. custard cups (or creme  brulee cups). Place cups in large baking pan. Add enough  hot water to pan to come halfway up sides of cups. Bake  until custards are set in center, about 1 hour. Remove  custards from water and cool. Cover and refrigerate  overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over each  custard. Broil until sugar caramelizes, watching carefully,  about 2 minutes. Serve hot, or refrigerate up to 1 hour  and serve cold.

Source: Portobello Yacht Club