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Mix granulated sugar, white chocolate, salt, vanilla, and egg yolks till combined.
Heat heavy cream to just a simmer and add slowly to the egg yolk sugar chocolate mix.
Blend well without incorporating any air and strain through a fine sieve to remove any cooked egg sugar pieces, and so forth.
Preheat the oven to 300°F. Pour 6 ounces of crème brûlée base into ramekins and place them on a sheet pan. With the sheet pan already in the oven pour water onto it until it reaches about halfway up the sides of the ramekins. Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until the custard is set.
Once baked, place into the refrigerator to cool for at least four hours. Then cover with plastic wrap until you're ready to use (10 day shelf life cooked).