Preheat your oven to 325°F (160°C). This ensures that your White Chocolate Creme Brulee bakes evenly.
In a saucepan over medium heat, combine the heavy cream, chopped white chocolate, vanilla extract, and salt. Stir occasionally until the white chocolate is completely melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. This will give your custard a rich, creamy texture.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Once fully combined, strain the mixture through a fine-mesh sieve into another bowl to ensure it's completely smooth.
Place your ramekins in a deep baking dish. Pour the custard mixture evenly into the ramekins, filling them about three-quarters full.
Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides. This water bath will help regulate the temperature as the custard bakes, ensuring a creamy consistency.
Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
Remove the baking dish from the oven and let the ramekins cool in the water bath for about 15 minutes. Then, remove them from the water bath and refrigerate for at least 2 hours, or overnight, until fully chilled.
Before serving, sprinkle about 1 tablespoon of fine sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Allow the caramelized sugar to cool for a minute before serving. Crack through the crispy layer with a spoon, and enjoy the creamy goodness beneath!
