TOTAL Time: 55 Min
Create the custard base. Lightly whisk the egg yolks and sugar in a bowl and set aside. Now add the heavy cream to a saucepan and bring it to a simmer, then add the white chocolate chips to it and let them melt.
Add the cream. Now slowly pour the hot heavy cream into the egg yolk mixture while whisking constantly. Strain the mixture into a measuring cup.
Place the ramekins (crème brûlée dishes) into a deep baking dish, and pour the custard into 10-11 (4oz) ramekins.
Fill the baking dish with hot water so it reaches halfway up the sides of the ramekins.
Bake. Bake the white chocolate creme brulee for 25-30 minutes at 325 degrees Fahrenheit. Let them cool completely then refrigerate covered with plastic wrap for 4 hours.
Caramelize the sugar topping. Sprinkle a teaspoon of sugar onto each cold creme brulee and begin caramelizing the sugar in a circular motion using a creme brulee torch until the sugar is golden brown and caramelized.