Yields: 4 Servings

Ingredients

2 cups heavy cream
4 egg yolks
4 oz. white chocolate
1/2 teaspoon vanilla extract
1/3 cup plus 4 teaspoons sugar


Tools of the Trade

4 ramekins
Professional culinary torch


Directions

1.	Pre-heat oven to 300 degrees.
2.	In a saucepan, heat up the cream and the white chocolate. When warm, slowly whisk in the egg yolks and 1/3 cup of sugar until smooth. Then add the vanilla extract.
3.	Pour the mixture into four ramekins and then place in a bain-marie.
4.	Bake for 40 minutes at 275 degrees.
5.	Let it cool, and place in refrigerator for two hours.
6.	Sprinkle 1 teaspoon of the remaining sugar over each ramekin. Burn sugar on top of crème brûlée and garnish to your liking.

Recipe courtesy of Paul Muldoon,
Executive Chef at the Riverside Hotel.