White chocolate creme brulee

Ingredients

• 568ml Double Cream
• 100g White Chocolate Chips
• Pod of Vanilla
• 6 Egg Yolks
• 2 tbs Caster Sugar

Instructions

1. Place the cream, white chocolate and vanilla pod in a saucepan. Heat gently, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to infuse for about 10 minutes, then split the pod, scrape out the seeds and add them to the cream.
2. Preheat the oven to 160°C / 140°C fan / Gas mark 3.
3. Whisk the egg yolks and sugar together in a bowl until pale. Gradually pour in the warm chocolate cream, whisking constantly to combine.
4. Strain the mixture into a jug, then pour into ramekins. Place the ramekins in a deep roasting tray and carefully pour in boiling water to come halfway up the sides.
5. Bake for 15–20 minutes until the custards are just set with a slight wobble in the centre. Remove from the water bath, allow to cool, then chill in the fridge for at least 4 hours.
6. To serve, sprinkle an even layer of sugar over each brûlée and caramelise with a blowtorch or briefly under a hot grill, watching closely. Leave the caramel to harden before serving.

instructions_source: editorial-classic