White Chocolate Créme Brulee

i just thought this recipe, and the chocolate souffle one had the cutest little pictures. & well, looked seriously delicious.

FROM CITRUS & CANDY (citrusandcandy.com)
(makes 6)

1 1/2 cups milk
1cup thin cream
6 egg yolks at room temperature
1/4cup caster sugar
200g good quality white chocolate, broken into small pieces
1tsp vanilla extract
6 x ramekins (125ml capacity / 8cm diameter)
About 6tsps caster sugar
Directions:

1) Heat the milk & cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
2) While that's off the heat whisk the egg yolks & sugar together in a large bowl with a balloon whisk.

3) Add the warm milk mixture in a thin stream, whisking constantly, until combined.
4) Return the mixture to the saucepan over medium heat & stir with a wooden spoon for about 9min or until custard thickens & coats the back of the spoon.
5) Remove from heat & add the white chocolate & vanilla extract & stir until it's all melted & mixed.Set aside to cool for 5min.

6)Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.

TO SERVE:

7) Place about a tsp of caster sugar over the entire surface of each ramekin & blowtorch the sugar. Enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.

http://citrusandcandy.com/2008/10/white-chocolate-crme-brulee_26.html