4 large egg yolks
1/3 cup sugar
2 cups heavy whipping cream
1  4-ounce white chocolate bar or white confection bar, chopped in small pieces (I actually use Baker's White Chocolate for this instead of the Ghirardelli))
1/2 teaspoon vanilla

Preheat oven to 300 degrees F.  In medium bowl, whisk egg yolks with sugar until smooth.  In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.  Add white bar to simmering whipping cream.  Turn off heat and whisk until white bar is melted.  Add white mixture to egg yolk mixture one Tablespoon at a time, whisking continuously to prevent eggs from scrambling.  Whisk until smooth.  Add vanilla.

Pour into four ramekins or custard cups.   Place cups in 13"x9" pan or broiler pan.  Add enough water so that cups sit in 1" to 1-1/2" of water.  Bake until set, about 45 minutes.   Serve warm, at room temperature, or refrigerate overnight.  For a delicious crunchy surface:  sprinkle the tops of the crème brulee with 1 teaspoon of sugar and place under broiler until caramelized (about 30-60 seconds, depending on how hot your broiler has gotten).

4 servings.