White Chocolate Creme Brulee

Ingredients

• 2 1/2 cupsheavy cream
• 1/2 cupwhite chocolate chips
• 1vanilla pod, or substitute 1 tsp vanilla extract
• 6egg yolks
• 2 tbspsuperfine sugar, for custard
• 1/4 cupsuperfine 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 325°F / fan 275°F / Gas 3.

3. 3

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

4. 4

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

5. 5

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

6. 6

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