Preheat the oven to 125'C.
Whisk together the egg yolks and the caster sugar. Bring the double cream and milk to the boil and then pour over the egg mixture, all the while stirring gently.
Add the white chocolate to the hot custard base. Leave to sit for two minutes, then stir until completely dissolved.
Pour the custard into individual ramequins.
Place the ramekins in a tray of boiling water, transfer to the oven and cook for 45-60 minutes. The crème brulées should be just set, or a little wobbly.
Remove from the oven and allow to cool.
Once cool, sprinkle with the remaining sugar and then caramelise the sugar using a blow torch.
«You can substitute any other chocolate for white, however, you may need to adjust the amount of caster sugar in the custard.»
At first glance, this creme brulee may appear to be rich and a little over the top, but it is actually a lighter variation on the classic, and is a great way to end a lovely meal.