White Chocolate Crème Brulee

 4 large egg yolks at room temperature
2 cups whipping cream
1/3 cup sugar
1/2 teaspoon vanilla
4 ounces white chocolate, chopped into small pieces

 Preheat oven to 300 degrees. 

 In a medium bowl whisk egg yolks and sugar until smooth.  In 2 qt. 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.   Pour into one 9” round baking pan.  Place in a 13”x9” baking pan or broiler pan.  Add enough water so the crème brulee dish sits in 1 to 1 ½ inches of water.  Bake until set, about 45 minutes.  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.