White chocolate creme brulee

• Double Cream2½ cups
• White Chocolate Chips3½ oz
• VanillaPod of
• Egg Yolks6
• Caster Sugar2 tbs
• Caster SugarTop

Instructions

1. 1

   Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted.

2. 2

   Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream.

3. 3

   If using the vanilla extract, add straight away.

4. 4

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

5. 5

   Beat yolks and sugar until pale.

6. 6

   stir in the chocolate cream.

7. 7

   Strain into a jug and pour into ramekins.

8. 8

   Place in a deep roasting tray and pour boiling water halfway up the sides.

9. 9

   Bake for 15-20 mins until just set with a wobbly centre.

10. 10

    Chill in the fridge for at least 4 hrs. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill.

11. 11

    Leave caramel to harden, then serve.