Step 1: Preheat your oven to 325°F (160°C) to ensure even baking.
Step 2: Place your ramekins in a baking dish for the water bath.
Step 3: Melt chopped white chocolate with 1 cup of heavy cream over a double boiler, stirring until smooth.
Step 4: Whisk together egg yolks and 1/2 cup sugar until pale and thick.
Step 5: Gradually combine the chocolate mixture with egg yolks while whisking.
Step 6: Stir in the remaining heavy cream, vanilla extract, and salt.
Step 7: Pour the custard mixture into ramekins, leaving space at the top.
Step 8: Fill the baking dish with hot water to halfway up the sides of the ramekins.
Step 9: Bake for about 30-35 minutes until edges are set and centers jiggle slightly.
Step 10: Cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours.
Step 11: Before serving, sprinkle fine sugar on top and caramelize using a kitchen torch.
