Ingredients
- 4 lg Egg Yolks, room temperature
- 1/3 C Sugar
- 2 C Heavy Cream
- 4 oz White Chocolate Chips
- 1 T Mexican Vanilla
- Turbinado Sugar, enough to coat the tops
Instructions
Preheat oven to 300 degrees
Whisk egg yolks and sugar until smooth
In a saucepan, bring cream and vanilla to a simmer over medium-high heat.
Remove from heat and stir in white chocolate until melted.
Add 2 T of cream mixture to egg mixture, whisking constantly to ensure you don’t scramble the eggs.
Add an additional 2 T of cream mixture, whisking.
Add remaining cream mixture and whisk until fully combined.
Place 5 glass ramakins into a 9X13 baking dish.
Fill backing dish with boiling water halfway up the ramakins.
Pour in cream and egg mixture into ramakins.
Bake for about 45 minutes, until set.
Allow to cool and then place in fridge, covered.
Once cooled, top each with a thin layer of Turbinado Sugar.
Brulé the tops until sugar is melted and brown spots appear.
Refrigerate for 5 minutes before serving
Whisk & Giggles 
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