Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins into a large roasting pan or baking dish, ensuring they sit flat.

In a medium saucepan, combine the heavy cream, vanilla bean paste, and a pinch of sea salt. Heat over medium heat until it just begins to simmer around the edges, then immediately remove from heat.

Add the finely chopped white chocolate to the hot cream and let it sit undisturbed for 2 minutes. Whisk gently until the chocolate is completely melted and the mixture is entirely smooth.

In a separate large mixing bowl, whisk together the egg yolks and 1/4 cup of granulated sugar for about 2 minutes, until the mixture becomes pale yellow and slightly thickened.

Gradually pour the warm white chocolate cream into the egg yolk mixture, whisking constantly. Pouring slowly ensures you temper the eggs without scrambling them.

Divide the custard mixture evenly among the four ramekins. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a gentle water bath.

Bake in the preheated oven for 40 to 45 minutes. The edges should be set, but the centers should still have a slight jiggle when gently shaken.

Carefully remove the ramekins from the water bath and let them cool completely to room temperature. Cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.

Just before serving, sprinkle 1 tablespoon of sugar evenly over the surface of each chilled custard. Use a kitchen blowtorch to melt and caramelize the sugar until it turns a deep golden brown. Allow to sit for 2 minutes so the sugar hardens into a crisp shell before serving.