Damian any Idiart can make this White Chocolate Creme Brulee

I use to be scared of creme brulee. Even to eat it. Crazy I know because once I tasted this little bit of heaven in a dish, it immediately became one of my favorite desserts. And I was really scared to make it. But once I tried, I discovered it wasn't hard at all. Like relationships, gardening and a good hairstyle, creme brulee just takes time and a few tools.

As far as the guy its named after- Damian Idiart- his name was chosen for the close proximity of his last name to the word Idiot. And believe me it won't be the first time it has been used interchangeabley- not because he is an idiot by any means, but because he would be the first one to do it himself. He's that self-effacing. I still keep in contact with Damian, not because I am in the habit of keeping tabs on old boyfriends... in fact I am a staunt non-facebooker. But because he married one of my best friends from college. Although I kissed him first. And please don't think I am showing any disrespect for them or their marriage. That is how Sarah, his wife and my friend, introduces me, "This is my friend, Kari. She kissed Damian before I did." But I really think the love of his life, Sarah, should make this appropriately named dessert for him. And kiss him for me!;)

Damian any Idiart can make this White Chocolate Creme Brulee

2c. whipping cream

5 large egg yolks

1/2c. sugar

1/4 tsp. vanilla

3 oz. white chocolate, finely chopped

pinch of salt

Topping:

1/2 c. brown sugar

1/4 c. sugar

Preheat oven to 300. Whisk egg yolks,1/4c. sugar and pinch of salt. Bring cream and remaining 1/4c. sugar to simmer in a medium saucepan, reduce to low. Gradually add chocolate to cream mixture and whisk until smooth. Gradually add chocolate mixture to yolk mixture. Do this slowly so the eggs don't start to scramble. Whisk and add vanilla. Divide mixture into 6 ramekins and place in baking pan. Fill baking pan with water and make sure the ramekins aren't touching each other. Bake for 50-60 minutes until mixture is set. Remove from heat. Cool overnight. They have to be chilled over night or else the caramelizing will melt them.

For topping mix the brown sugar and sugar together , then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven. Place the pan containing the sugar mixture inside the oven for an hour to dry the sugar. Transfer sugar to a food processor and pulverize until fine. When you are ready to "burn" the tops of the brulees, sprinkle 1-2 Tbsp. of the sugar mixture over each custard; tap out excess sugar. Using a kitchen or propane torch, melt the sugar until the surface is caramelized and no dry sugar is visible. Let custards stand 3-5 minutes before serving.