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Combine the vanillabean and the rawsugar with the milk in a small sauce pan. Stirring continuously, bring to a boil, remove from heat, and allow vanilla to infuse for 5 minutes.
3
Remove the vanilla bean from the milk, whisk in chopped white chocolate, and then whisk in the beaten eggs. Divide the mixture among ramekins. Place ramekins in a bain-marie and bake for 35 minutes.
4
Remove from oven and to cool slightly. Top each ramekin with 2 teaspoons of brown sugar and caramelize sugar under a broiler or with a torch. Set aside to cool.
5
Just before serving, top each ramekin with shaved white chocolate.
Ready !
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