White Chocolate Creme Brulee: Easier Than you Think

Monday nights in the Nest are typically family nights.  With having two full time ministers in the family (Father-in-law and Husband), its schedule those nights or lose 'em to rehearsals, meetings, or who knows what else.  Mom-in-law (she's sparrow's favorite!) always makes a fabulous dinner and we top everything off with a movie or cards.  Its a great night to relax and catch up on everyones' week.  This past week, Jeff attempted to talk sparrow into making a few creme brulees for dessert, which did not go over well with anyone else (we made brownie waffles instead).  Last Monday,  Jeff was surprised with White Chocolate Creme Brulees for family night.
Brulee has an undeserved reputation for being finicky.  Most custards are a little challenging, however, creme brulees are surprisingly easy to make and even easier to customize. The recipe comes from an adapted creme brulee recipe found online.

White Chocolate Creme Brulee
Modified by paper sparrow

Ingredients

8 tablespoons white sugar, divided (6 tablespoons and 2 tablespoons)

1 teaspoon vanilla extract

2 1/2 cups heavy cream

6 egg yolks

5 oz white chocolate bits, chopped   

Directions

1. Preheat oven to 375 degrees F and assemble all the ingredients.
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy. Set aside.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.   
4. Slowly add the white chocolate bits to the hot cream, whisking until completely melted and combined.                 
5. Pour a little of the hot cream into the egg yolk mixture and whisk briskly.                     
6. Pour the cream/yolk mixture into the rest of the cream and whisk. DO THIS SLOWLY to avoid cooking the egg mixture.                 
7. Skim any foam that has collected on the top and toss.
8. Pour the hot mixture into shallow ramekins and place in a large, steep sided pan.  Carefully pour boiling water into the large pan, avoiding the ramekins.  This is your water bath to ensure even cooking. The water should come about halfway up the ramekins.
9. Bake 15-30 minutes, or when the centers jiggle slightly in the middle (like a jello jiggle, not a liquid jiggle).  Remove from the oven and let cool in the water bath for 20 minutes.  Chill until serving.
10. Just prior to serving, dust the tops lightly with the remaining white sugar then torch until the sugar caramelizes.  If you don't have a torch, place the brulees on the top rack of the oven and use the broil setting.  The sugar should melt in  a matter of minutes.  Serve.

Makes 5 individual brulees