White Chocolate Creme Brulee

Ingredients

• 568 mlheavy cream
• 100 gwhite chocolate chips
• 1vanilla pod, or substitute 1 tsp vanilla extract
• 6egg yolks
• 2 tbspcaster sugar, for custard
• caster sugar, for brûlée topping; enough to coat each surface

Method

1. 1

   Heat the cream, white chocolate and vanilla pod in a saucepan until the chocolate has melted. Remove from heat and leave to infuse for 10 minutes, scraping the vanilla seeds into the cream. If using vanilla extract, add it at this point.

2. 2

   Heat oven to 160C / fan 140C / Gas 3.

3. 3

   Beat the egg yolks and caster sugar until pale. Stir into the chocolate cream mixture, then strain through a fine sieve into a pouring jug.

4. 4

   Divide the custard between 4 ramekins. Place in a deep roasting tin and pour enough boiling water into the tin to come halfway up the sides of the ramekins.

5. 5

   Bake for 15 to 20 minutes until just set with a wobbly centre. Remove from the bain-marie and chill in the fridge for at least 4 hours.

6. 6

   To serve, sprinkle a thin layer of caster sugar over each brulee and caramelise with a blowtorch or briefly under a hot grill. Leave the caramel to harden for a minute before serving.