White Chocolate Creme Brulee (with accent flavor of your choice)

2 1/2 tbsps jam of your choice (raspberry, orange, etc.)
4 ounces white chocolate, chopped
3/4 heavy whipping cream
1/4 cup milk
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla
6 tsps sugar (for carmelizing)


DIRECTIONS

Preheat oven to 300 degrees. You will need 4 tall, round (4-ounce) ramekins. Spread a generous 1/2 tbsp jam in the center bottom of each cup. Set aside.

In a small saucepan, melt white chocolate with the cream over very low heat. Continue stirring to blend until mostly melted. Immediately, add 1/2 cup sugar and whisk gently until all is dissolved and mixture is smooth. Remove from heat.

In a small mixing bowl, combine egg yolks, salt, and vanilla. Mix until well blended. Add the white chocolate cream to the egg yolk mixture, little by little, whisking well with each addition to make sure the heat is distributed gradually. Strain with a fine sieve.

Ladle the cream mixture into each ramekin. Place the cups in a hot water bath and bake 35-40 minutes or until center jiggles ever so slightly. Take out of the oven and cool in the bath to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days before serving.

To prepare for serving, sprinkle about 1 1/2 tsps of sugar on the surface of the custard. Torch the sugar until carmalized. Garnish with a fresh mint leaf and raspberry and serve immediately.
Serves 4.