Lightly beat the egg yolks and sugar just until blended.
Heat the heavy cream and white chocolate chips in a sauce pan over medium heat making sure to stir constantly. Once the cream starts to come to a slight simmer, turn off the burner. Remove the sauce pan from heat and stir in the vanilla extract.
Slowly pour the heavy cream into the egg mixture. Then, using a mesh strainer pour the mixture into a large measuring cup.
Place the ramekins (crème brûlée dishes) into a deep flat baking dish, and pour the custard into 10-11 (4oz) ramekins.
Fill the baking dish with hot water so it reaches half way up the sides of the ramekins.
Preheat your oven to 325 degrees Fahrenheit and bake for 25-30 min or until the custard has set but still moves a little when shaken. Remove the ramekins from the water bath and let them cool down to room temperature. Refrigerate for at least 4 hours or overnight.
Sprinkle a small handful of sugar on top of each crème brûlée and shake to distribute the sugar evenly. Using a chefs-torch or cooking torch caramelize the sugar. When heating the sugar make sure to keep the flame constantly moving in circular motions until all the sugar has melted and browned. If you don't have a cooking torch, you can caramelize the the sugar by putting the Crème brûlées on broil in the oven for 3-4 minutes.
Crème brûlées can be refrigerated for up to 8 hours before adding the sugar topping. Don't refrigerate after caramelizing because it will cause the crust to soften.