Preheat your oven to 325 degrees F.
Place 6 ramekins into a roasting pan.
Add the yolks, sugar, and salt to a bowl and whisk until creamy.
In another bowl, place the chopped white chocolate.
Heat heavy cream in a saucepan until hot, then remove from heat.
Pour cream over the chocolate and let sit for a minute.
Stir until smooth, then add vanilla extract and mix.
Gradually add the chocolate mixture to the egg mixture while mixing on low speed.
Scoop off any foam from the top if needed.
Pour the mixture into the ramekins.
Pour hot water into the roasting pan halfway up the sides of the ramekins.
Bake for 45 to 50 minutes until slightly jiggly in the center.
Cool in the pan, then refrigerate for at least 2 hours.
Before serving, sprinkle fine sugar on top and caramelize using a torch.
Let sit for 10 minutes before serving.
