*For this recipe, you will need four ramekins or custard cups


  • 4 oz white chocolate chips (or you can use a baking bar – chopped into small pieces)
  • 4 large egg yolks – room temperature
  • 1/3 C sugar + additional for caramelizing
  • 2 C whipping cream
  • 1/2 tsp vanilla extract


  1. Preheat oven to 300 degrees
  2. In medium bowl, whisk egg yolks with sugar until smooth
  3. In 2 qt saucepan, bring whipping cream to a simmer over medium-high heat
  4. Add white chocolate to simmering whipping cream
  5. Turn off heat and whisk until white chocolate is melted
  6. Add white chocolate mixture to egg yolk mixture – whisking continuously to prevent eggs from scrambling
  7. Whisk until smooth
  8. Add vanilla
  9. Pour into four ramekins or custard cups
  10. Place cups in 13″ x 9″ x 2″ baking pan
  11. Add enough water to the baking pan so cups sit in 1″ to 1-1/2″ inch water
  12. Bake until set – about 45 minutes
  13. Remove from oven and sprinkle additional sugar (however much you like here – I use a lot to make the whole top caramelized and crunchy good!)
  14. Either broil for 4 – 5 minutes  OR  use a kitchen hand torch – until desired level of brownness (a deep golden brown is optimal)


  1. Can be served warm, at room temperature, or cold (refrigerate overnight)