Creme Brulee With White Chocolate Liqueur

Preheat oven to 300 degrees F.

Combine the heavy cream, white chocolate liqueur, vanilla, and salt in a large saucepan. Simmer for 5 minutes.

Combine the egg yolks and granulated sugar in a large bowl and whisk until combined. Slowly pour in the hot cream mixture while whisking vigorously.

Place 6 ounce size ramekins in a roasting pan. Pour the egg mixture into the ramekins.

Place the roasting pan in the oven and carefully pour warm water into the pan until it is halfway up the sides of the ramekins.

Cover the pan loosely with foil and bake for 1 hour and 15 minutes.

When done, carefully remove the ramekins from the water bath and let cool. Cover each ramekin individually with plastic wrap or foil and refrigerate for at least 3 hours or up to 2 days.

When ready to serve, top each creme brulee with a thin layer of brown sugar. Place under the broiler or use a cooking torch to caramelize the sugar. If using the broiler, place ramekins about 2 inches from the heat for 1-2 minutes, watching carefully that the sugar doesn't burn.

Serve immediately.