In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped white chocolate, stirring until completely melted and combined.

2. Whisk the Egg Yolks

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. Stir in the vanilla extract.

3. Combine Ingredients

Slowly pour the warm white chocolate cream mixture into the egg yolk mixture, whisking continuously to temper the yolks. Make sure the mixture is well combined and smooth.

4. Prepare for Baking

Preheat the oven to 325°F (160°C). Pour the custard mixture into individual ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

5. Bake

Bake in the preheated oven for 25-30 minutes or until the edges are set but the centers are slightly jiggly. Remove from the oven and let them cool for a bit, then refrigerate for at least 2 hours or until fully chilled.

6. Prepare the Chantilly Cream

While the custards chill, whip the heavy cream until soft peaks form. Add powdered sugar to taste and continue to whip until stiff peaks form. Refrigerate until ready to serve.

7. Caramelize the Top

Once the crème brûlée is chilled, sprinkle a thin layer of powdered sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Be careful not to burn the sugar.

8. Serve

Garnish the crème brûlée with fresh berries and a dollop of Chantilly cream before serving.

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