Turn up this classic dessert by infusing white chocolate into the silky custard.
Preheat oven to 300°F.
Place 6 ramekins, ideally low and oval in shape, in a heat-proof baking or roasting pan, deep enough to fill with water to middle of ramekin.
Whisk egg yolks, sugar and salt together in a heat-proof bowl.
In a saucepan, heat heavy cream to a simmer and add chopped chocolate; stir or whisk until the chocolate is completely melted.
Slowly pour the hot cream into the egg yolk mixture, whisking continuously.
Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the centre rack in the oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. Bake approximately 14 minutes or until custard is firm around the edges, but still slightly jiggly in the centre.
Remove from oven and let cool on a rack. Cover with plastic wrap and refrigerate for a minimum 2 hours and up to 2 days.
Just before serving, use a blow torch to caramelize the tops of the custard with an even coating of granulated sugar.
Garnish with strawberry and serve.