White Chocolate Creme Brulee

Ingredients

• 2 1/2 cupsheavy cream
• 1/2 cupwhite chocolate chips
• 1vanilla pod, split lengthwise; or 1 tsp vanilla extract
• 6egg yolks
• 2 tbspsuperfine sugar, for custard
• 1/4 cupsuperfine sugar, for the tops

Method

1. 1

   Heat the oven to 325°F and put a kettle of water on to boil.

2. 2

   Warm the cream, white chocolate and split vanilla pod in a saucepan over low heat, stirring, until the chocolate melts. Take it off the heat and leave it to infuse for 10 minutes, then scrape the seeds into the cream and lift out the pod (or stir in vanilla extract instead).

3. 3

   Beat the egg yolks with the sugar for the custard until pale, stir in the warm chocolate cream, then strain it into a pitcher.

4. 4

   Divide the custard among four ¾-cup ramekins and set them in a deep roasting pan. Pour boiling water into the pan to come halfway up their sides.

5. 5

   Bake for 15 to 20 minutes, until set at the edges with a wobble in the middle.

6. 6

   Lift the ramekins out of the water, let them cool, then refrigerate for at least 4 hours.

7. 7

   Sprinkle a thin, even layer of sugar over each custard and caramelize it with a kitchen torch, or under a hot broiler for 1 to 2 minutes, watching closely. Let the caramel harden for a minute before serving.

Nutrition per serving