Nonstick vegetable oil spray
1 3/4 cups whipping cream
2 ounces white chocolate, finely chopped
5 tbsp sugar
1 tsp vanilla or 1/8 tsp ground vanilla
4 egg yolks
1/4 cup sour cream
pinch of salt
4 tsp instant espresso powder
Procedures : Preheat oven to 350. Spray 6 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13x9x2-inch baking pan.
Combine 1/2 cup cream and white chocolate in small saucepan and stir over low heat until just smooth. Set aside. Whisk 1 1/4 cups cream, sugar, vanilla, yolks, egg, sour cream, and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekin; reserve remaining custard. Pour enough hot water into baking pan to come halfway up side of ramekins. Bake until custard set, about 30 minutes. Let stand 5 minutes.
Add espresso to remaining custard mixture; stir until dissolved. Carefully spoon espresso custard over white chocolate custards. Bake until custards set, about 30 minutes. Remove from water and chill, uncovered, until cold. Invert ramekins onto plate to serve