Preheat oven to 325°F. whisk the egg yolks and 4 tablespoons of sugar together in a medium mixing bowl.

Heat the white chocolate, cream, vanilla bean seeds. and 4 tablespoons of sugar over low heat. I like to add the seeded vanilla bean to the mixture while the chocolate is melting for a little extra vanilla flavor. Just warm the mixture enough to melt the chocolate fully stirring constantly. Don't boil.

Remove the chocolate mixture from heat. Remove the vanilla bean if used from the chocolate mixture. Stir in a small amount of the warm chocolate mixture into the egg yolk mixture a small amount at a time to keep the eggs from scrambling stirring constantly.

Pour the mixture into four 7 ounce ramekins. Place the ramekins in in a 16 by 9 baking dish add one inch of boiling water to the baking dish. Bake uncovered for 50 to 55 minutes or until the center is set.

Remove ramekins from water bath and let cool on a hot pad for 30 minutes. Then refridgerate for 3 to 4 hours. Remove from refrigerator 30 minutes before serving. Just before serving place the remaining sugar over the top of each of the dishes. About a tablespoon each. You can either use a torch or the broiler on your oven to caramelized the sugar. I recommend the torch but if you place the dishes on a baking get sheet about 5 inches from the broiler and bet for about 3 minutes that should do the trick. Remember to watch carefully if you are using the broiler.

I like to use fresh berries on top but they are not required. My favorite is raspberries but blueberries and strawberries are great too.