Preheat oven to 325°F (163°C) and prepare a large roasting pan for a water bath.

Combine heavy cream and whole milk in a medium saucepan over medium heat until it reaches a gentle simmer.

Remove saucepan from heat and whisk in the chopped white chocolate until completely melted and smooth.

In a separate heat-proof bowl, whisk egg yolks, sugar, and salt together until slightly pale.

Slowly drizzle the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.

Whisk in the vanilla extract and strain the custard base through a fine-mesh sieve into a clean pitcher.

Divide the mixture evenly among six 6-ounce ramekins.

Place the ramekins into the roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.

Bake for 40 to 45 minutes until the edges are set but the centers remain slightly jiggly.

Carefully remove the ramekins from the water bath and allow to cool to room temperature before refrigerating for at least 4 hours.