6 oz. white chocolate, coarsely chopped
3 large egg yolks
3 tablespoons Crio Brü grounds
2 tablespoons granulated sugar
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup turbinado sugar
Place chocolate in a heatproof bowl. Arrange four 4 ½-inch creme brulee dishes (one-inch deep) on a baking sheet. Freeze.
Meanwhile, whisk together yolks, Crio Brü grounds, granulated sugar, and a pinch of salt until sugar has almost dissolved.
Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes.
Pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
Sprinkle one tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.