This recipe is actually the same as the one with dark chocolate with a few tweaks. I just thought I wanted to see how it would turn out if you used white chocolate instead. Well, the result speaks for itself.
Ingredients:
150g good quality white chocolate80g butter
2 large eggs + 1 egg yolk
3 tbsp sugar
4 tbsp flour
Melt chocolate and butter in microwave. Do it bit by bit or the white chocolate will burn.
Mix the eggs with the sugar.
Mix it using a handmixer until it's white and light foamy.
Pour in the chocolate-butter mix. Give it another twirl with the mixer.
Sieve in 4 tblsp of flour.
Mix well.
Pour in to well-buttered ramekins. Put them in the fridge (or freezer if you are in a hurry) until well chilled.
Pour a couple of centimetres of water in a tray. Put the ramekins in to the tray so the water goes 2/3 up the ramekin. Make sure water doesn't get into the ramekin. Bake in water bath for 18 minutes, loosen it around the edges with a sharp knife.
Here served with a dark chokolate coin and raspberry vinagrette reduction. 
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