White Chocolate Crème Brulee
	Yield: 4 Servings
	5 lg. egg yolks
	½ c. of sugar
	2 c. of whipping cream
	3 oz. of white chocolate imported, finely chopped
	¼ tsp. of vanilla extract
	2 tbs. sugar

Position rack in center of oven and preheat to 300° Fahrenheit.  Whisk egg yolks and sugar to simmer in heavy medium saucepan.  Reduce heat to low.  Gradually add chopped chocolate to cream mixture and whisk until smooth.  Gradually whisk hot chocolate mixture into yolk mixture.  Mix in vanilla.  Ladle custard into four 10-oz. custard.