8 large egg yolks
2 teaspoons vanilla extract
3 cups heavy cream
3/4 cup granulated sugar, plus 8 teaspoons
4 ounces chopped white chocolate
1 1/2 cups thinly sliced strawberries
Heat oven to 350 degrees F. Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins.
In a large bowl, whisk together yolks and vanilla until combined. In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and gradually whisk hot cream into yolks until well combined. Whisk in white chocolate until melted and smooth. Divide strawberries into each ramekin; pour cream mixture on top.
Bake 40-45 minutes, or until just set. Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely - about 2 hours.
When ready to serve, sprinkle a teaspoon of sugar over each custard, brûlée using a torch, and serve.
Makes 8 servings