Step 1

1 Preheat the oven to 300 degrees

Step 2

2 Have eight 6 1/2-ounce ovenproof creme brulee dishes or similar size ramekins at hand, as well as a roasting pan large enough to hold the ramekins in a single layer

Step 3

3 Boil a kettle of water

Step 4

4 Whisk together the egg yolks and 1 cup of the sugar in a large bowl

Step 5

5 Bring the cream just to a boil in a medium saucepan over medium-high heat, then remove from the heat

Step 6

6 Add the white chocolate and stir to combine until smooth

Step 7

7 Using a whisk, gradually add the hot chocolate mixture to the egg-sugar mixture in the bowl

Step 8

8 Add the vanilla extract

Step 9

9 Strain through a fine-mesh strainer into a separate clean bowl or pitcher

Step 10

10 Ladle or pour the mixture into the ramekins in the roasting pan

Step 11

11 Pull out the rack in the bottom third of the oven and place the pan with the ramekins onto it

Step 12

12 Pour the boiled water into the pan until it comes halfway up the sides of the ramekins

Step 13

13 Carefully push the rack back into the oven

Step 14

14 Bake the custards in their water bath for 45 to 60 minutes, until set

Step 15

15 (The custards will be set when you gently shake the pan and they barely jiggle in the center

Step 16

16 ) Carefully transfer the ramekins from the pan to a wire rack to cool to room temperature, then cover and refrigerate for 2 hours, or until they are completely chilled

Step 17

17 When ready to serve, position the top oven rack 4 to 5 inches from the broiler element

Step 18

18 Place the ramekins on a baking sheet

Step 19

19 Sprinkle each custard evenly with 1 tablespoon of the remaining sugar

Step 20

20 Broil for 2 to 3 minutes, watching constantly, or until the sugar on the tops of each crème brulee bubbles and caramelizes to a golden brown

Step 21

21 Rotate the baking sheet as needed for even caramelization

Step 22

22 Serve immediately