Preheat oven to 325 degrees F.
Place 6 (7 to 8oz) ramekins into a roasting pan.
Add the eggs with the sugar and salt to a large bowl, whisk until well mixed and creamy. Stop to scrape the sides and bottom of the bowl.
Add chopped white chocolate to a medium bowl.
Add heavy cream to a medium sauce pan over medium heat, stir and heat until hot and it simmers lightly, do not boil.
Remove from heat and pour over the chopped chocolate, let sit for 1 minute, then stir until fully combined and smooth. Stir in vanilla extract.
With the mixer on low speed, gradually add the chocolate mixture to the egg mixture, slowly mixing continually until fully combined.
Use a spoon to scoop and discard the foam accumulated on top.
Pour the mixture into the prepared ramekins.
Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
Bake in the preheated oven for 45 - 50 minutes. The crème brûlée is done when it looks set, but still just slightly jiggly in the middle.
Remove the roasting pan from the oven and let the it cool in the pan. Once cooled, cover with plastic wrap and transfer to the fridge for at least 2 hours and up to 3 days before serving.
When ready to serve, remove from the refrigerator, 30 minutes before caramelizing the sugar on top. Sprinkle a tablespoon of fine sugar on top and using a torch, melt the sugar to form a crispy layer.
If you don’t have a torch, broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure it doesn't burn.
Allow the crème brûlée to sit for 10 minutes before serving.