In a medium saucepan, combine the halved figs, orange zest, port wine, and 2 tablespoons of granulated sugar.

Cook over medium heat, stirring occasionally, until the figs break down and the mixture thickens (about 10-15 minutes).

Remove from heat and allow to cool.

Preheat your oven to 325°F (160°C) and place a baking dish in the oven.

In a saucepan over medium heat, combine the heavy cream, vanilla bean seeds (or extract), and a pinch of salt. Heat until it is just about to boil; then remove from heat.

Meanwhile, in a mixing bowl, whisk together the egg yolks, lemon zest, and 1/4 cup granulated sugar until the mixture is light and fluffy.

Gradually add the warm cream mixture to the egg mixture while whisking continuously to temper the eggs.

Add the chopped white chocolate to the mixture, stirring until smooth and fully blended.

Pour the custard into ramekins, filling them to just below the rim.

Place the filled ramekins into the hot water bath (the baking dish you prepared earlier) and bake for 25-30 minutes, or until the edges are set but the centers are slightly jiggly.

Remove the ramekins from the water bath and allow them to cool. Once cooled, refrigerate for at least 2 hours, or until set.

Before serving, sprinkle a thin layer of the remaining granulated sugar over the top of each crème brûlée.

Using a kitchen torch, carefully caramelize the sugar until it forms a crispy topping.