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We're only using the egg yolks, but for example, you can use the whites for this recipe. HEAT the milk and cream in the small saucepan, as soon as it's warm enough you can dissolve the white chocolate into the mixture.
Use a whisk until it's smooth. Meanwhile MIX the egg yolks along with the sugar until it's pale and fluffy, this can take a few minutes. Then slowly POUR the milk mixture into the fluffy egg yolks, keep on mixing to prevent it from creating lumps.
PRE-HEAT the oven to 140 degrees Celsius or 285 degrees Fahrenheit.
PLACE the ramekins in the large oven dish and divide the mixture over the ramekins. CREATE a bain-marie by adding a layer of water into the oven dish, the water should be about 1 to 2 cm under the edge of the ramekins.
PLACE the oven dish with the water and ramekins carefully in the middle of a pre-heated oven. COOK them for about 40 minutes. They are ready when they're kind of wobble like a jelly.
REMOVE from the water and set in the fridge for at least 2 hours, or until completely cooled off. ADD cane sugar on top of the custard and burn it carefully until the sugar has been caramelised.
Tip: Don't add sugar to all of the ramekins at once. The sugar will get wet by absorbing the custard, so when you light in on fire, it will turn black in a few seconds instead.